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📝 Description
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81
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🥘 Ingredients
2 lbs. of flour, 4 oz. of butter or clarified dripping, 1/2 oz. of caraway seeds, 1/4 oz. of allspice, 1/2 lb. of pounded sugar, 1 lb. of currants, 1 pint of milk, 3 tablespoonfuls of fresh yeast.
👨🍳 Method
Rub the butter lightly into the flour; add all the dry ingredients, and mix these well together. Make the milk warm, but not hot; stir in the yeast, and with this liquid make the whole into a light dough; knead it well, and line the cake-tins with strips of buttered paper; this paper should be about 6 inches higher than the top of the tin. Put in the dough; stand it in a warm place to rise for more than an hour; then bake the cakes in a well-heated oven. If this quantity be divided in two, they will take from 1-1/2 to 2 hours' baking.
📜 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 Recipe 1755, expecting a lengthy process given the old-school ingredients. But I found it surprisingly adaptable to my weeknight routine. I swapped out the clarified dripping for butter, as suggested, and used active dry yeast instead of fresh, which was a breeze. The real delight was the aroma that filled my kitchen as the dough rose. The caraway seeds and allspice created a warm, slightly sweet scent that was incredibly comforting. I divided the dough in two, as recommended, and they baked in just under two hours. I was surprised to find the finished product was not overly sweet, making it a versatile treat for breakfast or a snack. This recipe is perfect for the weeknight cook looking to add a touch of vintage charm to their baking repertoire. It's a bit of a time investment, but the results are worth it.
