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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    Sultana Cake. Ingredients. One pound of Flour. Half a pound of Butter. Half a pound of Castor Sugar. Five Eggs. Half a pound of Sultanas. One gill of Milk. The rind of one Lemon. One teaspoonful of Baking-powder. Four ounces of Peel. Salt. Cream the butter and sugar well together, sift in the flour, the salt, and the baking-powder; add the eggs, one at a time, and the milk; beat all well to- gether with your hand ; then stir in the sultanas, the peel chopped, and the grated lemon-rind. Mix well. Line a cake-tin with buttered paper, two thicknesses at the bottom, and bake in a moderate oven for one hour and a half. Vienna Bread. Ingredients. One pound of Flour. Half an ounce of Yeast. Quarter of an ounce of Castor Sugar. Quarter of an ounce of Salt. One Egg. One ounce of Butter. Half a pint of warm Milk. Mix the sugar and yeast together ; beat up the