Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- 4 drops essence of lemon
- 4 drops of essence of lemon
- 6 drops essence of lemon enough powdered cinnamon to cover a sixpence
- 8 drops essence lemon
- 3 pints milk
- 6 pints milk
- a pint of milk
- 6 eggs
- 6 ozs
- two halves together
- two turns
- two thin slices of citron
- 2 lbs
- 2 lemons
- 8 lbs
- 10 lbs
- 12 lbs
- 2 ozs
- 25 lbs
- 10 ozs
- 6 lbs
- nutmeg
Directions
Swiss (Jam) KoH
6 eggs, 6 ozs. sugar, 6 ozs. flour, or 1 oz. of sugar and flour to every egg. Whip the eggs and sugar as for sponge-cake batter, stir in flour, turn out upon a sheet of white paper about 1 5 inches square, spread evenly and of equal thickness over the whole surface of the paper. Bake in a hot oven for a few minutes only ; as soon as it is set take it out, let it stand about a minute, turn it upside down upon a cloth, slightly moisten the paper, peel it off, and spread the roll with preserve (raspberry or greengage is usually preferred) ; then carefully roll it up, wash over with egg, and finally roll it in loaf sugar dust.
If jam sandwiches are required, put the mixture in circular tins, bake in a sharp oven ; when baked, put two of these together with jam between, and cut into quarters.
Finger biscuits are prepared and beaten as sponge cakes, but with extra care in the beating; when ready, they are pressed through the savoy bag upon paper. To accomplish this neat- ly, some practice is necessary ; and as a guide to learners we will give a few directions which will elucidate the process. Put some of the mixture into a savoy bag, plug up the pipe with a cork, then twist up the mouth of the bag, and place it in a horizontal position between the thumb and fore- finger of the right hand ; then take the other end in the left, place the pipe upon the paper, remove the cork, slightly press the top of the bag with the right hand, and guide the pipe with the left ; draw the bag towards you, and when the finger is about three inches long, cease to press the bag and simultaneously snatch it away. Run the whole mixture out as quickly as possible, then sift over some fine sugar, place upon a baking-tin, and bake in a sound oven. When baked, turn them upside- down, damp (not soak — it will run through and spoil them) the paper with warm water, and turn them over again ; take them off the paper, and fasten the two halves together ; if they do not stick well, use a little white of egg.
I. — I lb. butter, fib. of castor sugar, 1 lb. flour, 1 lb. of eggs, pinch of powder. Put the butter and sugar into a pan large enough to hold the mixture ; stand it near the fire, or in hot water, to soften the butter but not to melt, or it will ont cream
Savoy (Sponge) Fingers-
Eggs 1 lb. 2 oz., 1 lb. sugar, 1
lb. flour, 4 drops essence of lemon.
Maderia Cake*
THE BAKERS1 GUIDE.
properly ; when softened, beat until it resembles thick whipped cream (this is called " creaming the butter "). When ready, add the eggs, one at a time, beating the mixture to a cream again after each egg ; add 4 drops of essence of lemon, giving one or two turns, then stir in the flour ; as soon as it is smooth and the flour is incorporated it will do. Do not beat it after the flour is in. These cakes are usually baked in small round hoops or tins papered, and placed upon a baking-sheet. When ready for the oven, sift over them some fine loaf-sugar dust, sprinkle gently with water, lay on each cake two thin slices of citron, and bake in a cool oven. Being very1 light, these cakes should not be shaken or taken out of the oven until done, or they will sink in the middle. During the baking they usually break open on the top, and when not sufficiently baked this opening will look moist.
II. — 2j lbs, flour, 2$ lbs. butter, 2 lbs. sugar, 2J lbs. eggs, the grated peel of 2 lemons, £ lb. citron peel cut small, a little grated nutmeg, pinch of powder, and a glass of brandy. Mix as before directed, and bake in small sizes.
III. . (Light). — 2 J lbs. butter, if lb. sugar, 2 lbs. eggs, 2 J lbs flour, piece of volatile the size of a pea, 6 drops essence of lemon enough powdered cinnamon to cover a sixpence. Cream care- fully ; mix and bake in the usual way.
IV. (Commercial) — 8 lbs. butter, 7 lb. sugar, 10 lbs. eggs, 12 lbs. flour, £ oz, cream, £ oz. carbonate soda, 8 drops essence lemon, about a pint of milk ; use a little egg yellow in these.
I. (Seed). — This is a good luncheon or tea cake : 2 lbs. butter, 2\ lbs. castor sugar, i£ lb. eggs, 6£ lbs. flour, 2 ozs. powder No. 1, 2 ozs. caraway seeds, 3 pints milk, \ lb. peel (chopped fine). Cream the butter, sugar, and eggs as for pound cakes, then add the peel and seeds, giving it a turn or two : put in the flour and milk, stir rapidly and thoroughly, and as soon as the flour is incorporated, transfer to tins previously prepared, and as quickly as possible put into the oven, or the effervescence which has begun will quickly subside, and the cake will not be so light as it otherwise would be. This cake being very light and not over- rich does not keep long. It should be eaten quite fresh.
II. (Currant). — Mixture same as for seed, with the addition of 2 lbs. sultanas, 2 lbs. currants, \ lb. peel. These ingredients should be added before the flour. Omit the seeds.
III. (Balmoral Lunch). — 10 lbs. butter, n J lbs. sugar, nilbs. eggs, 25 lbs. flour, 10 ozs. powder, 10 lbs. sultanas, 6 lbs. peek 6 pints milk, few drops essence of spice and almonds.
School Cakes.