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Buffalo Cake

A historical recipe from The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914).

A historical recipe

The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Project Gutenberg eBook #49707.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Digitised by Project Gutenberg, eBook #49707 (https://www.gutenberg.org/ebooks/49707). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

New Zealand. Associated with New Zealand by the book is about New Zealand cookery (Cooking, New Zealand); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1¼ breakfastcups flour ¼ lb.
  2. butter 2 eggs ¾ breakfastcup sugar 2 teaspoonfuls Edmonds’ Baking Powder Cream butter and sugar, add eggs beaten, mix flour and baking powder, and add to mixture, then enough milk to make thin.
  3. Cook in sponge sandwich tins.
  4. Put together with lemon honey or raspberry jam.
  5. Icing on top.
  6. SMALL CAKES (Without Eggs).
  7. 3 ozs.
  8. butter (or dripping) 3 ozs.
  9. sugar ½ lb.
  10. flour (or 1 breakfastcup) 1 teaspoonful ground ginger 1 heaped teaspoonful Edmonds’ Egg Powder Milk to mix about ¼ pint.
  11. Soften butter or dripping if very hard, add sugar and beat to a cream.
  12. Slightly warm the milk, and beat it in by degrees.
  13. Stir in lightly the flour previously sifted with the Egg powder, ground ginger, and half a saltspoon of salt, drop in spoonfuls on a cold baking tray, sprinkle a little sugar over, and bake in hot oven for about ten minutes.
  14. The mixture for these and all eggless cakes must be fairly firm, and the spoonfuls piled high on the baking tray.