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📝 Description
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🥘 Ingredients
1 lb. of flour, 1/2 teaspoonful of tartaric acid, 1/2 teaspoonful of salt, 1/2 teaspoonful of carbonate of soda, 1-1/2 breakfast-cupful of milk, 1 oz. of sifted loaf sugar, 2 eggs.
👨🍳 Method
These cakes are made in the same manner as the soda bread No. 1722, with the addition of eggs and sugar. Mix the flour, tartaric acid, and salt well together, taking care that the two latter ingredients are reduced to the finest powder, and stir in the sifted sugar, which should also be very fine. Dissolve the soda in the milk, add the eggs, which should be well whisked, and with this liquid work the flour, &c. into a light dough. Divide it into small cakes, put them into the oven immediately, and bake for about 20 minutes.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Nice Breakfast Cakes this week, eager to experience a taste of Victorian-era mornings. I found the process remarkably straightforward, despite the unfamiliar ingredients like tartaric acid. The method was a delightful dance of chemistry and baking, reminiscent of the old days when I'd start the fire in the oven before dawn. The most surprising element was the light, airy texture achieved with just a touch of soda and the acid. I thought it was a marvel. The eggs and sugar added a subtle sweetness that balanced the slight tang from the tartaric acid. These cakes would be perfect for a weeknight cook looking to add a touch of nostalgia to their morning routine. They're best enjoyed warm, slathered in butter, and paired with a strong cup of tea. It's a simple pleasure that I think we've all earned.
