The Bakers Guide

Ingredients

• 2 quarts stale milk
• 1 pint milk
• 2 lbs
• 9 lbs
• 10 lbs
• 12 lbs
• 15 lbs
• 16 lbs
• 4 lbs
• 12 yolks
• 4 ozs
• 3 ozs
• 6 eggs at twice
• 2 ozs
• 4 yolks of •eggs
• 9 eggs
• one large cake digitized
• lemon rind

Directions

1. Small Lunch Cakes (cheap).

2. i lb. butter, 2 lbs. sugar, 9 lbs. flour, 1 lb. currants, J lb. powder, sift with flour, 2 quarts stale milk ; rub the butter and flour together on the board, then mix the sugar ; make a bay, put in the currants and the milk, mix up quick and light ; weigh into small tins as quickly as possible, and bake in a hot oven ; dust the tops with white sugar.

3. Good Fruit Cake (for Xmas or other uses).

4. 10 lbs. butter, 10 lbs. sugar, 12 lbs. eggs, 15 lbs. flour, 16 lbs. -currants, 16 lbs. sultanas, i oz. spice, 4 lbs. mixed peel, 1 :Oz. powder, 1 pint milk.

5. Bout Cake.

6. Cream i lb. butter, i lb. sugar, and 12 yolks ; add a grated lemon rind, 2 oz. ground almond, £ lb. flour ; bake as Genoa, but •without almonds on top.

7. The Emperor's Cake- Soak in milk J lb, of crumbs from rolls of fine bread ; squeeze it dry and beat up smooth with 4 ozs. soft butter and 3 ozs. sugar ; when smooth add 6 eggs at twice, now add $ lb. of mixed fruit (sultanas, currants, peel), 2 ozs. almonds ; bake in buttered tins ; when baked dredge with fine sugar.

8. Turkish Cake-

9. Boil } lb. rice in 1 i pint milk, add 2 ozs. sugar, and 4 yolks of •eggs, beat it all quite smooth, add few drops essence of orange or roses ; turn out in an edged pan, wash over the yolk of egg, dust with fine sugar ; let cool, cut into shapes, put upon a tin about an inch thick and bake in a sharp oven a few minutes.

10. Almond Sponge Cake*

11. 1 lb. sugar, 9 eggs, i lb. flour, few drops of essence almonds, 2 ozs. ground almonds, 1 oz. powder ; whisk the eggs and sugar as for sponge cakes, put in essence, and lightly stir in flour ; put in small battered moulds or tins ; bake in sound oven.

12. American White Cake-

13. 1 lb. butter, 2 lbs. sugar, 1 lb. whites of eggs, i£ lb. flour, i oz. powder ; cream the butter and sugar, well whisk the whites, then mix the flour with the baking powder, mix all together lightly, bake quickly. This cake can either be make in one large cake

14. Digitized by

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Lemon	juice of 1 lemon (48ml)	12
Cake	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.