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Classic
Cook Books
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page 133
DOUGH NUTS--A YANKEE CAKE.
DRY half a pound of good brown sugar, pound it, and mix it with two pounds of
flour, and sift it; add two spoonsful of yeast, and as much new milk as will
make it like bread: when well risen, knead in half a pound of butter, make it in
cakes the size of a half dollar, and fry them a light brown in boiling lard.
RISEN CAKE.
TAKE three pounds of flour, one and a half of pounded sugar, a tea-spoonful of
cloves, one of mace, and one of ginger, all finely powdered--pass the whole
through a sieve, put to it four spoonsful of good yeast, and twelve eggs--mix it
up well, and if not sufficiently soft, add a little milk: make it up at night,
and set it to rise--when well risen, knead into it a pound of butter, and two
gills of brandy; have ready two pounds of raisins stoned, mix all well together,
pour it into a mould of proper size, and bake it in an oven heated as for bread;
let it stand till thoroughly done, and do not take it from the mould until quite
cold.
POUND CAKE.
WASH the salt from a pound of butter, and rub it till it is soft as cream--have
ready a pound of flour sifted, one of powdered sugar, and twelve eggs well
beaten; put alternately into the butter, sugar, flour, and the froth from the
eggs--continuing to beat them together till all the ingredients are in, and the
cake
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Classic
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