High-class cookery recipes : as taught in the School / by Mrs. Charles Clarke.

  • Clarke, Edith Nicolls, 1844-
Date:
1906
Catalogue details

Licence: In copyright

Credit: High-class cookery recipes : as taught in the School / by Mrs. Charles Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Diinutes in a moderate oven. Turn it out, and when cold pour a good syrup over it, and fill the centre of the mould with preserved fruits. Baba au Rhum. Ingredients the same as for Savarin, with the addition of one and a half ounces of currants and rum syrup. Proceed for this sweet exactly as for a Savarin, the only difference is that you must use either a large baba mould, or small ones, if preferred, and the mould or moulds, after being well buttered, must be sprinkled on the bottom and sides with a few well cleaned currants—one and a half ounce is enough. When turned out it must be well basted with hot rum syrup, and served with some of the syrup poured over it. This sweet must be served hot. Sponge Cake. Ingredients. Six ounces of Vienna Flour. Half a pound of Castor Sugar. Four Eggs. Sift and warm the flour. Beat the eggs and sugar together for twenty minutes, then stir in the flour very lightly. Bake in a cake-tin lined with buttered paper in a moderate oven for one hour.