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Small Cakes

A historical recipe from The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915).

A historical recipe

The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Project Gutenberg eBook #10632.

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 Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Digitised by Project Gutenberg, eBook #10632 (https://www.gutenberg.org/ebooks/10632). 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.

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Ingredients

Method

  1. Take 2 small eggs and half quantities of the ingredients given for the cake mixture.
  2. Add the grated rind of half a lemon for flavouring.
  3. Grease a tin for small cakes with 9 depressions.
  4. Put a spoonful of the mixture in each depression.
  5. Bake for 20 minutes in a hot oven.
  6. 3.
  7. COCOANUT BISCUITS.
  8. 1/2 lb.
  9. desiccated cocoanut, 1/4 lb.
  10. sugar, 2 small eggs.
  11. Proceed as for Macaroons, but make the cakes smaller.
  12. Bake in a moderate oven for half an hour.
  13. 4.
  14. "CORN WINE AND OIL" CAKES.
  15. 1 lb.
  16. wholemeal flour, 3/4 lb.
  17. raisins, 4 tablespoons walnut oil, 1/4 pint water.
  18. This recipe was especially concocted for non-users of milk and eggs.
  19. Stir the oil well into the flour.
  20. Add the washed and stoned raisins (or seedless raisins, or sultanas).
  21. Mix to a dough with the water.
  22. Divide dough into two portions.
  23. Roll out, form into rounds, and cut each round into 6 small scones.
  24. Bake in a hot oven for half an hour.
  25. 5.
  26. CURRANT SANDWICH.
  27. 8 ozs.
  28. butter, 1 lb.
  29. flour, 1/4 lb.
  30. cane sugar, currants.
  31. Mix flour and sugar, and rub in the butter.
  32. Mix with water to plastic dough.
  33. Divide dough into two cakes, 1 inch in thickness.
  34. Cover one evenly with currants, lay the other on top, and roll out to the thickness of one-third of an inch.
  35. Cut into sections, and bake in a hot oven for about 30 minutes.