Mrs Beetons Baking Recipes Revisited
Common Cake
(Suitable for sending to Children at School)
900g (2lb) Flour
600ml (1 pint) Milk
450g (1lb) Currants
225g (8oz) Caster Sugar
110g (4oz) Butter or Clarified Dripping
15g (½oz) Caraway Seeds
7g (¼oz) Allspice
3 tbsp Fresh Yeast [or
Modern Equivalent]
Rub the butter lightly into the flour.
Add all the dry ingredients and mix well together.
Warm the milk, but not too hot.
Stir in the yeast and with this liquid make into a light dough.
Knead well and line the cake tins with strips of buttered paper.
The paper should be about 15cm (6 inches) higher than the top of the tin.
Put in the dough.
Stand in a warm place to rise for more than an hour.
Bake the cakes in a well heated oven.
If this quantity be divided in two, they will take from 1½ to 2 hours.
Time: 1¾ to 2¼ hours.
Sufficient to make 2 moderate sized cakes.
COMMON CAKE
(suitable for sending to Children at School.)
1755. INGREDIENTS - 2 lbs. of flour, 4 oz. of butter or clarified dripping, 1/2 oz. of caraway seeds, 1/4 oz. of allspice, 1/2 lb. of pounded sugar, 1 lb. of currants, 1 pint of milk, 3 tablespoonfuls of fresh yeast.
Mode - Rub the butter lightly into the flour; add all the dry ingredients, and mix these well together. Make the milk warm, but not hot; stir in the yeast, and with this liquid make the whole into a light dough; knead it well, and line the cake-tins with strips of buttered paper; this paper should be about 6 inches higher than the top of the tin. Put in the dough; stand it in a warm place to rise for more than an hour; then bake the cakes in a well-heated oven. If this quantity be divided in two, they will take from 1-1/2 to 2 hours’ baking.
Time - 1-3/4 to 2-1/4 hours.
Average cost, 1s. 9d.
Sufficient to make 2 moderate-sized cakes.
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