Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| 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
- 3 pints milk
- half mixed
- 6 ozs
- 2 ozs
- 3 eggs
- 5 lbs
- 2 lbs
- 4 lbs
- cinnamon
Directions
threepenny piece its own thickness. Whip the eggs and sugar into a light batter, the same as for sponge cakes, and just before giving the last few strokes, add the lemon essence and cinnamon. Partially melt the butter and whip it into a light froth. Add the flour to the batter, and commence stirring it in ; when about half mixed, add the creamed butter gradually, at the same time con- tinuing the mixing-in of the flour. Great care must be taken at this stage, as over-mixing will cause heaviness ; as soon as the flour appears to be incorporated, turn it gently out into a tin with deep edges, the same as for Genoa cake, and bake in a cool oven. This cake, when cut, resembles sponge cake, is of a rich yellow hue and light texture ; it can be served plain, or cut into shapes, with apricot preserve, and ornamented, etc.
i pint milk, i pint water, 6 ozs. sugar, £ lb. butter, 2 ozs. yeast, 3 eggs, and 5 lbs. flour ; ferment the same as for buns, and when the dough is ready, weigh into pieces of \ lb. or. less, mould them round, put them upon tins, with or without hoops around them, prove, and bake.
I. (Seed), — This is a good luncheon or tea cake : 2 lbs. butter, 2\ lbs. castor sugar, 2\ lbs. eggs, 6£ lbs. flour (prepared), 2 ozs. caraway seeds, 3 pints milk, J lb. peel, chopped fine. Cream butter, sugar, and eggs as for pound cakes, then add 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. Fourteen ounces for " 6d"
II. (Currant). — Mixture same as for seed, with the addition of 2 lbs. sultanas, 1 lb. currants, \ lb. peel ; these ingredients should be added before the flour. Omit the seeds ; add a few drops, of the essence of spice.
are easily made, and are very suitable for bulk orders and cheap school treats. The following quantities will make a good cake to be multiplied to the quantity required : — To every 4 lbs.
Tea-cakes or Sally Luns.
Balmoral Cake.
Dough Cakes