Mrs Beetons Baking Recipes Revisited

Saucer Cake for Tea

110g (4oz) Flour
110g (4oz) Arrowroot
110g (4oz) Caster Sugar
110g (4oz) Butter
25g (1oz) Candied Orange or Lemon Peel
2 Eggs

Mix the flour and arrowroot together.
Add the sugar, the candied peel cut into thin slices, the creamed butter and the well whisked eggs.
Beat the mixture for 10 minutes.
Put into a buttered cake tin or mould, or, if this is not obtainable, a soup plate answers the purpose, lined with a piece of buttered paper.
Bake the cake in a moderate oven for 1 to 1¼ hour.
When cold, put it away in a covered canister.
It will remain good some weeks, even if it be cut into slices.

Time: 1 to 1¼ hour.
Seasonable at any time.

SAUCER-CAKE FOR TEA

1774. INGREDIENTS - 1/4 lb. of flour, 1/4 lb. of tous-les-mois, 1/4 lb. of pounded white sugar, 1/4 lb. of butter, 2 eggs, 1 oz. of candied orange or lemon-peel.

Mode - Mix the flour and tous-les-mois together; add the sugar, the candied peel cut into thin slices, the butter beaten to a cream, and the eggs well whisked. Beat the mixture for 10 minutes, put it into a buttered cake-tin or mould, or, if this is not obtainable, a soup-plate answers the purpose, lined with a piece of buttered paper. Bake the cake in a moderate oven from 1 to 1-1/4 hour, and when cold, put it away in a covered canister. It will remain good some weeks, even if it be cut into slices.

Time - 1 to 1-1/4 hour.

Average cost, 1s.

Seasonable at any time.

Mrs BeetonRecipes

Mrs Beetons Baking Recipes Revisited

Saucer Cake for Tea

Mrs Beeton
Recipes