½ lb. Butter. 8 oz. Castor Sugar. ½ lb. Sultana Raisins. 2 oz. Mixed Peel.
10 ox. Flour.
4 well-beaten Eggs.
2 oz. Almonds blanched.
Grated Rind of x Lemon.
2 teaspoons of Baking Powder.
Stir the butter till it is like cream; mix with it by degrees the eight ounces of sugar, four eggs, yolks and whites beaten up separately; then add ten ounces of flour, half a pound of raisins. Have ready the two ounces of almonds blanched, and lastly the grated rind of one lemon, and two teaspoons of baking powder, and the mixed candied peel. Butter the tin and line it with buttered paper, the paper to project half an inch above the rim of the tin. Pour in the mixture, and bake in a cool oven for an hour and a half. Sprinkle a few cut-up almonds over the top. Very good.
12 Eggs and their weight in Flour, I lb. Loaf Sugar. ½ lb. Butter.
I cup of Currants.
20 Sweet and 20 Bitter Almonds blanched and sliced.
A little Citron Preserve.
Stir the butter to a cream, mix with loaf sugar; whisk whites and yolks separately, mix yolks with sugar and butter, then alternately add the flour and whites, and lastly the currants. Bake with paper over the buttered mould for one and a half hours. Remove the paper and leave for another quarter of an hour. Very good.
1 lb. Flour.
1 lb. White Sugar.
¼ lb. Butter.
½ bottle of Milk.
1 teaspoon of Cream of Tartar.
½ teaspoon of Soda. 4 Eggs. 50 Almonds.
1 tea-cup of Crystallised Sugar and Cinnamon.
Mix in the ordinary way, and when ready for the oven have ready a flat baking-tin, or several tin plates buttered. Pour this dough into it, and spread thinly over the surface. Have ready the fifty almonds, roughly pounded, with cup of crystallised sugar and tablespoon of cinnamon; sprinkle thickly over the cake. Bake in moderately quick oven for twenty minutes. Cut into squares or shapes.
½ lb. of Butter. 1½ lb. White Sugar. 3 cups of Flour. ½ cup of Milk.
Yolks of 6 Eggs. White of I Egg. Teaspoon of Cream of Tartar. ½ teaspoon of Soda.
Essence of Almonds, 20 drops.
Stir the butter to a cream, mix with sugar; whisk the eggs, add to the sugar and butter, then add flour, lastly the soda and cream of tartar. Put into a buttered mould dusted with fine biscuit. Bake in a moderate oven for one and a half hours.
2 lb. Flour.
1½ lb. very dark Brown Sugar.
2 cups of Kayennes (that is the dry scraps of any minced Sheep Tail Fat or Suet after it has been fried, and the boiling fat drained from it).
2 tablespoonfuls of Ground Ginger.
2 tablespoonfuls of Cinnamon.
1 tablespoonful of Baking Powder, or 2 teaspoons of Carbonate of Soda and Cream of Tartar.
Mix all the ingredients with flour and sugar dry, then moisten with lukewarm water into a stiff dough; roll out then and cut into small cakes. Bake in flat tins in a quick oven. Another recipe omits the cinnamon from ingredients, but adds a cup of buttermilk or thick milk.