Old fashioned cake recipes

_Bath Cakes._

Mix well together 1/2 pound of butter, 1 pound of flour, 5 eggs, and a cupful of yeast. Set the whole before the fire to rise, which effected add a 1/4 of a pound of fine powdered sugar, 1 ounce of caraways well mixed in, and roll the paste out into little cakes. Bake them on tins.

_Shrewsbury Cakes._

Mix 1/2 pound of butter well beaten like cream, and the same weight of flour, 1 egg, 6 ounces of beaten and sifted loaf sugar, and 1/2 ounce of caraway seeds. Form these into a paste, roll them thin, and lay them in sheets of tin; then bake them in a slow oven.

_Portugal Cakes._

Mix into a pound of fine flour a pound of loaf sugar, beaten and sifted, and rub it into a pound of butter, till it is thick, like grated white bread, then put to it 2 tablespoonfuls of rose-water, 2 of sack, and 10 eggs; work them well with a whisk, and put in 8 ounces of currants. Butter the tin pans, fill them half full, and bake them.

_Ginger Cakes without Butter._

Take 1 pound of sugar, 1/4 of a pound of ginger, l pint of water, 2 pounds of flour, and 8 caps of orange-peel. Pound and sift the ginger, and add l pint of water, boil it 5 minutes, then let it stand till cold. Pound the preserved orange-peel, and pass it through a hair-sieve; put the flour on a pasteboard, make a wall, and put in the orangepeel and ginger with the boiled water, mix this up to a paste and roll it out, prick the cakes before baking them.

_Savoy Cakes._

To 1 pound of fine sifted sugar put the yolks of 10 eggs (have the whites in a separate pan), and set it, if in summer, in cold water if there is any ice set the pan on it, as it will cause the eggs to be beat finer. Then beat the yolks and sugar well with a wooden spoon for 20 minutes, and put in the rind of a lemon grated; beat up the whites with a whisk, until they become quite stiff and white as snow. Stir them into the batter by degrees, then add 3/4 of a pound of well-dried flour; finally, put it in a mould in a slack oven to bake.

_Rice Cakes._

Beat the yolks of 15 eggs for nearly 1/2 an hour with a whisk, mix well with them 10 ounces of fine sifted loaf sugar, put in 1/2 a pound of ground rice, a little orangewater or brandy, and the rinds of 2 lemons grated, then add the whites of 7 eggs well beaten, and stir the whole together for 1/4 of an hour. Put them into a hoop and set them in a quick oven for 1/2 an hour, when they will be properly done.

_Banbury Cakes._

Take 1 pound of dough made for white bread, roll it out, and put bits of butter upon the same as for puff-paste, till 1 pound of the same has been worked in; roll it out very thin, then cut it into bits of an oval size, according as the cakes are wanted. Mix some good moist sugar with a little brandy, sufficient to wet it, then mix some clean washed currants with the former, put a little upon each bit of paste, close them up, and put the side that is closed next the tin they are to be baked upon. Lay them separate, and bake them moderately, and afterwards, when taken out, sift sugar over them. Some candied-peel may be added' or a few drops of the essence of lemon.

_Cream Cakes._

Beat the whites of 9 eggs to a stiff froth, Stir it gently with a spoon lest the froth should fall, and to every white of an egg grate the rinds of 2 lemons; shake in gently a spoonful of double refined sugar sifted fine, lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it near each other. Sift a good quantity of sugar over them, set them in the oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise. As soon as they are colored they will be sufficiently baked; lay them by 2 bottoms together on a sieve, and dry them in a cool oven.


Set 2 pounds of flour with a little salt before the fire till quite warm; then mix it with warm milk and water till it is as stiff as it can be stirred; let the milk be as warm as it can be borne with the finger, put a cupful of this with 3 eggs well beaten, and mixed with 3 teaspoonfuls of very thick yeast; then put this to the batter and beat them all well together in a large pan or bowl, add as much milk and water as will make it into a thick batter. Cover it close and put it before the fire to rise; put a bit of butter in a piece of thin muslin, tie it up, and rub it lightly over the iron hearth or frying-pan, then pour on a sufficient quantity of batter at a time to make one crumpet; let it do slowly, and it will be very light. Bake them all the same way. They should not be brown, but of fine yellow.


Mix a quartern of fine flour, 1 1/2 pints of warm milk and water, with 1/4 of a pint of good yeast, and a little salt, stir them together for 1/4 of an hour, then strain the liquor into 1/4 of a peck of fine flour; mix the dough well and set it to rise for an hour, then roll it up and pull it into small pieces, make them up in the hand like balls and lay a flannel over them while rolling, to keep them warm. The dough should be closely covered up the whole time; when the whole is rolled into balls, the first that are made will be ready for baking. When they are spread out in the right form for muffins, lay them on tins and bake them, and as the bottoms begin to change color turn them on the other side.

_Another Recipe._

One quart of milk, 1 ounce of butter, 3 eggs, 4 tablespoonfuls of yeast; salt to taste; flour sufficient to make a thick batter. Warm the milk and butter together, when cool, whisk the eggs, and stir in. Then put 1 1/2 pounds of flour in a pan, to which add the milk and eggs gradually. If not sufficiantly thick for the batter to drop from the spoon, more flour may be added until of proper consistence, after beating well; then add the salt and yeast. Cover, and set the batter to rise in a warm place; when light, grease the muffin-rings and griddle, place the rings on, and fill them halffull of batter, when they are a light-brown, turn them over, ring and muffin together. The griddle should not be too hot, or else the muffin will be sufficiently browned before cooked through. Send to table hot; split open, and eat with butter.

_Flannel Cakes._

One pint of fine Indian meal, 1 pint of wheat flour, 1 teaspoonful of salt, 2 gills of yeast. Mix the wheat and Indian meal together, with as much tepid water as will make it into a batter, not quite as thin as for buckwheat cakes; then add the salt and yeast, and set them in a moderately warm place to rise. When light, bake them on a griddle; butter, and send to table hot.

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