Mrs Beetons Baking Recipes Revisited
A Nice Yeast Cake
680g (1½lb) Flour
340g (12oz) Currants
285ml (½ pint) Milk
225g (8oz) Butter
225g (8oz) White Moist Sugar
50g (2oz) Candied Peel
1½ tbsp Good Yeast [or
Modern Equivalent]
3 Eggs
Put the milk and butter into a saucepan and shake it over the heat until the butter is melted, but do not allow the milk to get very hot.
Put the flour into a basin, stir into it the milk and butter, yeast and well beaten eggs, to form a smooth dough.
Let it stand in a warm place, covered with a cloth, to rise.
When sufficiently risen, add the currants, sugar and candied peel cut into thin slices.
When all the ingredients are thoroughly mixed, line 2 moderate sized cake tins with buttered paper, which should be about 15cm (6 inches) higher than the tin.
Pour in the mixture, let it stand to rise again for another 30 minutes.
Bake the cakes in a brisk oven for about 1½ hours.
If the tops of them become too brown, cover them with paper until they are done through.
A few drops of lemon essence or a little grated nutmeg, may be added if the flavour is liked.
Time: From 1¼ to 1½ hours.
Sufficient to make 2 moderate-sized cakes.
Seasonable at any time.
A NICE YEAST-CAKE
1788. INGREDIENTS - 1-1/2 lb. of flour, 1/2 lb. of butter, 1/2 pint of milk, 1-1/2 tablespoonful of good yeast, 3 eggs, 3/4 lb. of currants, 1/2 lb. of white moist sugar, 2 oz. of candied peel.
Mode - Put the milk and butter into a saucepan, and shake it round over a fire until the butter is melted, but do not allow the milk to get very hot. Put the flour into a basin, stir to it the milk and butter, the yeast, and eggs, which should be well beaten, and form the whole into a smooth dough. Let it stand in a warm place, covered with a cloth, to rise, and, when sufficiently risen, add the currants, sugar, and candied peel cut into thin slices. When all the ingredients are thoroughly mixed, line 2 moderate-sized cake-tins with buttered paper, which should be about six inches higher than the tin; pour in the mixture, let it stand to rise again for another 1/2 hour, and then bake the cakes in a brisk oven for about 1-1/2 hour. If the tops of them become too brown, cover them with paper until they are done through. A few drops of essence of lemon, or a little grated nutmeg, may be added when the flavour is liked.
Time - From 1-1/4 to 1-1/2 hour.
Average cost, 2s.
Sufficient to make 2 moderate-sized cakes.
Seasonable at any time.
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