Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of cinnamon
- one musty egg will spoil the largest mixture beyond remedy
Directions
tartar, are used in cake making, they must always be sifted and well mixed in the flour ; volatile (ammonia) must be powdered and beaten up with the mixture, or dissolved in the milk ; but it is not necessary to hurry it into oven, as moisture does not decompose it as it does the other acids and carbonates. It is disunited, and gas is evolved by heat of oven.
[Baking Powder. — In the recipes, where baking powder is mentioned in this book, it invariably means the recipe in the list as Baking Powder No. i.]
Test the Eggs-
Eggs form so important a part in the preparation and success- ful turning out of the goods that each egg must be tested. One musty egg will spoil the largest mixture beyond remedy ; there- fore crack and smell each egg separately. A thin, watery egg will not injure the flavour ; but where lightness or strength are required the eggs should be quite fresh.
Get the Ingredients Beady.
In making up goods always get the ingredients ready. Before beginning the preparatory beating, etc., see that the cake-tins, hoops, or baking tins are ready ; currants, etc., washed, picked, and weighed ; peel cut ; flour, butter, sugar, eggs, all weighed ; and then the mind will be left clear to work out the necessary formula and directions. Also be sure and watch the process in every stage ; be most careful about small details, such as the flavouring, baking, sending up or displaying; and above all, beware of dirty pans or cooking utensils, and grit in the fruit.
Spice in Cakes, etc
Nearly all those flavourings that come under the head of spice, if used in cakes, buns, and biscuits in very small quantities, generally improve the palatableness and aroma. Spice is harmless to the majority of persons, and in nearly all cases is considered a great improvement, though it has of late become unpopular with delicate persons and palates, owing to its having been used in certain dishes with too free a hand. This is to be regretted, as sometimes it saves a dish from being positively insipid. Few would think of objecting to the delicate flavom imparted to their custard by the addition of a bay-leaf, or a piece of cinnamon, or to the clove in their apple-tart ; but if through the ignorance of some cook our tart has been spoilt by the addition of twenty cloves instead of three, or the custard appears to be only a dish of bayleaves, shall we, for that reason, univer- sally condemn the use of these extremely useful flavourings ? The same may be said of mace, nutmeg, and all the tribe of spices.
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