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What You Need:
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2 pound flour
1 lump of sugar
1 wineglassful of lukewarm water
2 oz yeast
½ pint milk
1 oz butter
1 oz lard
A large pinch of salt
6 oz caster sugar
4 oz sultanas
2 eggs
Egg yolk to glaze
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Translate this recipe:
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| How To Cook: |
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1. Sieve the flour.
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2. Dissolve the lump of sugar in the water, break up and add the yeast, cover the basin with paper and put near the stove to warm.
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3. Warm the milk, butter and lard in a pan.
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4. Put the flour into a bowl, with the salt, caster sugar and sultanas.
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5. Mix well; add the egg yolks, and then the egg whites, beaten up separately.
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6. Slowly mix the eggs with the dry ingredients, a little at a time, add some of the warmed milk, and lastly mix in the yeast and add the rest of the milk.
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7. Knead well, and add a little flour, until the side of the bowl is quite clean.
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8. Cover with a cloth and leave in a warm place to rise for 1 hour.
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9. Knead the dough lightly, put in round or oblong tins and bake for 1 - 1½ hours in a moderately hot oven (400°F).
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10. When almost cooked, glaze with beaten egg yolk, or, more simply, with cold water, and return the cake to the oven to finish cooking.
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