The economical confectionery book : composed of 64 recipes, shewing how to make confectionery, for home and business use: worth £5: a useful little guide for housekeepers.

Date:
[1880?]
Catalogue details

Licence: Public Domain Mark

Credit: The economical confectionery book : composed of 64 recipes, shewing how to make confectionery, for home and business use: worth £5: a useful little guide for housekeepers. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    GENOA CAKE. Ingredients. 3 lbs. of Flour. 2 lbs. of Castor Sugar. 2 lbs. of Currants. 7 Eggs. 1 lb. Cut Peel. 1 pint of Milk. 1^3 lbs. Butter. % oz. of Carbonate of Soda. oz. of Cream of Tartar. Mode.—Cream sugar and eggs for about five minutes, eggs being added one at a time, then sift in the flour, soda, and cream of tartar, add the currants and peel and mix the whole well together with a pint of milk, using a wooden spoon, line a rather deep square tin with white paper and bake nearly an hour-and-a-half in a moderate oven. Put chopped almonds on top before baking. To sell at 8d. per lb. GINGER NUTS. Ingredients. 3 lbs. of Flour. Y-z oz. of Ginger. 2 lbs. of Syrup. 1 lb. of Butter. 1Y lbs. of Sugar. Mode.—Rub the butter in the flour, then add the ginger and sugar, and mix the whole very well together with the syrup, to be cut in shape with a small round cutter and baked on teacake tins in a cool oven. To sell at 6d. per lb. PRESERVE CAKE. Mode.—Roll out half a pound of puff paste very thin, lay it on a greased cake tin, cover over with plum or damson jam, then roll out another half pound of paste, slit it all across with a wheel cutter, and lay it on top, turn over the edge and press them all round. Paint with beaten egg before baking. Bake 10 or more minutes in hot oven. To sell at 6d. per lb