|
|
 Highly enriched soda-raised cake with spices. Richmond Cake Image: Alex Bray… See also: Richmond Short Cake  Original Receipt from ‘Pot-luck; or, The British home cookery book‘ by May Byron (Byron 1914)818. RICHMOND CAKE (Hertfordshire) Six ounces of butter, a quarter of an ounce of mixed spice, the same of ground ginger; mix till they are a cream; add a quarter of a pound of brown sugar, a quarter of a pound of treacle; mix all together with half a pound of flour, two ounces of ground rice, two tablespoonfuls of dried coconut, four eggs, half an ounce of baking powder. Original Receipt from Alnwick Mercury – Friday 22 December 1939RICHMOND CAKE Ten ozs. flour, 1/2 oz. baking powder, 1/2 lb. sugar, 1/2 lb. butter, 6 ozs. currants, 2 ozs. lemon peel, 4 eggs, 1/2 cupful milk. Mix the baking powder with the flour, beat the sugar, butter and eggs together then add fruit and dry ingredients with the milk. Put in a tin and bake in a moderate oven.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |