Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
717
2116.
Belvidere
Cake
for
Breakfast
or
Tea.
Take
a
quart
of
flour;
four
eggs;
a
piece
of
butter
the
size
of
an
egg;
a
piece
of
lard
the
same
size:
mix
the
butter
and
lard
well
in
the
flour;
beat
the
eggs
light
in
a
pint
bowl,
and
fill
it
up
with
cold
milk;
then
pour
it
gradually
into
the
flour;
add
a
teaspoonful
of
salt;
work
it
for
eight
or
ten
minutes
only:
cut
the
dough
with
a
knife
to
the
size
you
wish
it;
roll
them
into
cakes
about
the
size
of
a
breakfast
plate,
and
bake
in
a
quick
oven.
2117.
To
Make
Gingerbread
Cake.
Take
one
pound
and
a
half
of
treacle;
one
and
a
half
ounces
of
ground
ginger;
half
an
ounce
of
caraway
seeds;
two
ounces
of
allspice;
four
ounces
of
orange
peel,
shred
fine;
half
a
pound
of
sweet
butter;
six
ounces
of
blanched
almonds;
one
pound
of
honey;
and
one
and
a
half
ounces
of
carbonate
of
soda;
with
as
much
fine
flour
as
makes
a
dough
of
moderate
consistence.
Directions
for
making.
Make
a
pit
in
five
pounds
of
flour;
then
pour
in
the
treacle,
and
all
the
other
ingredients,
creaming
the
butter;
then
mix
them
altogether
into
a
dough;
work
it
well;
then
put
in
three
quarters
of
an
ounce
of
tartaric
acid,
and
put
the
dough
into
a
buttered
pan,
and
bake
for
two
hours
in
a
cool
oven.
To
know
when
it
is
ready,
plunge
a
fork
into
it,
and
if
it
comes
out
sticky,
put
the
cake
in
the
oven
again;
if
not
it
is
ready.
This
is
a
good
and
simple
test,
which
may
be
resorted
to
in
baking
bread
and
all
kinds
of
cakes.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
