German Tea Cake
A historical recipe from High-class cookery made easy, by Hart, J., Mrs..
A historical recipe
High-class cookery made easy, by Hart, J., Mrs.. Project Gutenberg eBook #69334.
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 High-class cookery made easy, by Hart, J., Mrs.. Digitised by Project Gutenberg, eBook #69334 (https://www.gutenberg.org/ebooks/69334). 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.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "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
- three ounces of butter
- three ounces of sugar
- twelve ounces of flour
- one ounce lemon-peel
- one cup of milk
- one egg
Method
- Take three ounces of butter, three ounces of sugar, rubbed to a cream, one egg, yolk and white switched;
- add to the butter and sugar twelve ounces of flour, mix with the flour half-a-pound of currants, three tea-spoonfuls of baking-powder, and a tea-spoonful of cinnamon, one ounce lemon-peel, add one cup of milk to the butter and sugar;
- mix the flour, currants, cinnamon, and peel, all together, and bake for three-quarters of an hour in a hot oven.
- If the cakes are burning, lay a paper over to prevent this.
- Bake till nothing sticks to the straw when pierced.