Concerning Cakes (Recipes from 1892)

Concerning Cakes (Recipes from 1892) >>>

New Zealand Mail, Issue 1053, 6 May 1892, Page 5

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Here are the converted recipes with metric measurements:

Almond Cakes

• 115g butter (½ lb)

• 280g flour (10 oz)

• 170g white sugar (6 oz)

• 70g almonds (blanched and cut) (2½ oz)

• 2 eggs (well beaten)

• A few drops of almond essence

Method:
Mix into soft dough, roll out to about 8mm (⅓ inch) thickness, and cut into small cakes.

Snow Cakes

• 450g potato flour (1 lb)

• 170g common flour (6 oz)

• 85g sugar (3 oz)

• 4 eggs

• 115g butter (¼ lb)

• 1 teaspoon baking powder

• A little milk

• Optional flavouring

Method:
Rub the baking powder into the flour, mix other ingredients, and bake as desired.

Seed Cake (for an ordinary tea loaf)

• 450g flour (1 lb)

• 170g rice flour (6 oz)

• 225g castor sugar (½ lb)

• 4 eggs

• 1 teaspoon baking powder

• 250ml warm milk (1 cupful)

• Seeds to taste

Method:
Mix all ingredients and bake in a moderate oven (~180°C).