Other Recipes from CONFECTIONARY.White Wine Sweet Sauce
Unboiled Almond Cream
Almond Paste For Shapes &c
Angelica To Candy
Apples To Do
Pippins To Candy
Pippins To Dry
Apples To Preserve Green
Golden Pippins To Preserve
Crabs To Preserve
Siberian Crabs To Preserve Transparent
Golden Pippins To Stew
Conserve Of Apples
Apple Jelly No 1
Cake(Confectionary.) - (The Lady's Own Cookery Book)
Five pounds of flour dried, six pounds of currants, a quart of boiled
cream, a pound and a half of butter, twenty eggs, the whites of six
only, a pint of ale yest, one ounce of cinnamon finely beaten, one ounce
of cloves and mace also well beaten, a quarter of a pound of sugar, a
little salt, half a pound of orange and citron. Put in the cream and
butter when it is just warm; mix all well together, and let it stand
before the fire to rise. Put it into your hoop, and leave it in the oven
an hour and a quarter. The oven should be as hot as for a manchet.
Lady Baltimore CakeCream one pound of sugar and half a pound of butter. Beat the yolks
and whites of eight eggs separately, and add the beaten yolks to the
butter and sugar. Stir in half a pint of milk and one pound of flour
with four teaspoonfuls of baking powder. Flavor with lemon or vanilla
and bake in three layers. For the filling, boil three cups of powdered
sugar and three-quarters of a cup of water for five minutes. Beat four
eggs, the yolks and whites together, and into them stir the boiling
syrup, add two cups of chopped raisins and two cups of almonds,
chopped and blanched. Flavor with vanilla and spread thickly between
the layers of cake. Cover with white frosting.
Silver CakeBeat lightly the whites of eight eggs. Cream two cups of sugar and
half a cup of butter. Stir into the eggs, adding three-fourths of a
cup of milk. Sift into the batter three cups of flour and one heaping
teaspoonful of baking powder. Bake in a moderate oven.
Gold CakeCream a cup of sugar and three-fourths of a cup of butter. Mix into
this the beaten yolks of eight eggs and half a cup of milk. Last add
one and a half cups of flour with one teaspoonful of baking powder.
Fig Filling for CakeChop together one pound of dried figs and one cup of seeded raisins.
Add the juice and grated rind of a lemon and sugar to taste. Pour over
the mixture a cup of water and heat thoroughly, mixing it over the
fire. Spread between layers of white cake.
SAVOURY CHEESE CAKES.Grate finely an equal quantity of stale bread and good cheese, season
with a little pepper and salt, mix into a batter with eggs, form into
thin cakes and fry.
SIESTA CAKE.Take one pound of butter, warm it over the fire with a little milk,
put it into a pan with a pound of flour, six eggs, a quarter of a
pound of sweet almonds finely pounded, and two table-spoonsful of
yeast; beat these ingredients well together into a light paste, and
set it before the fire to rise, butter the inside of a pan, and fill
it with alternate layers of the paste, and of pounded almonds, sugar,
citron, and cinnamon; when baked, and while hot, make holes through
the siesta with a small silver skewer, taking care not to break it,
and pour over clarified sugar till it is perfectly soaked through.
CINNAMON CAKES.Rub half a pound of fresh butter into a pound of flour; work it well
together, then add half a pound of sifted sugar, and a tea-spoonful of
pounded cinnamon, and make it into a paste, with three eggs; roll it,
and cut into small cakes, with tin cutters.
RICH PLUM CAKE.Beat to a cream one pound of butter, to which add the same quantity of
sifted loaf sugar and of fine flour, the whites of ten eggs beaten to
a froth, and the yolks of the same also beaten till quite smooth
and thin, and half a nutmeg grated; lastly, work in one pound of
well-washed currants, half a pound of mixed candied peels, cut small,
and a glass of brandy; bake for two hours.
DIET-BREAD CAKE.Beat together five eggs and half a pound of white sugar, then add six
ounces of flour well dried and sifted, a little lemon-juice and grated
lemon-peel; bake in a moderate oven.
DROP CAKES.Mix one pound of flour with the same quantity of butter, sugar, and
currants; make these into a paste with a couple of eggs, add a little
orange flower-water and a little white wine; if the paste is likely
to be too thin when two eggs are used, omit the white of one; drop the
mixture when ready on a tin plate, and bake.
Viewed 1347 times.
Most Viewed Recipes from The Lady's Own Cookery BookPig To Barbicue
To Thicken Butter For Peas &c
Black Or Red Currant Jelly
Raisin Wine No 2
Plain Orange Pudding
Forcemeat No 2
Partridge A La Paysanne
Leg Of Mutton Or Beef To Hash
Seasoning For Soups And Brown Sauces
Least Viewed Recipes from The Lady's Own Cookery BookEnglish Hams To Make Like Westphalia No 1
English Hams To Make Like Westphalia No 2
English Hams To Make Like Westphalia No 3
Crab Or Lobster To Stew No 3
Pea Soup No 3
Savoury Jelly For A Turkey
West India Soup Called Pepper Pot
Gammon To Roast
India Pickle Called Picolili No 1
Currant Wine No 2
Raisin Wine No 4
Lobsters To Stew
Pheasant Pure Of
Woodcocks And Snipes To Roast
|Home Made Cookies.ca|