Thursday, October 1, 2015

BryonySeries Throwback Thursday: Victorian Tips for Perfect Cake-Baking

Thursday, September 8, 2011

Victorian Tips for Perfect Cake-Baking

To insure success every time:

* The day before you wish to make cake, stone your rainsins and blanch your almonds by pouring hot water on them to take off the skins, and then throwing them into cold water to whiten them.

* Do not use the hand to make cake, but a wood spoon or spade.

* In receipes where milk is used, never mix sweet and sour milk, as it makes cake heavy.

* Butter in the least degree strong spoils cake.

* Always dissolve saleratus in hot water, as milk does not perfectly dissolve it, and thus there will be yellow specks made.

* Make your eggs cold and thus they will stand in a heap.

* A quick oven is so hot that you can count moderately only twenty; a slow one allows you to count thirty, while you hold your hand in it.

* All cake without yeast should have the flour put in quickly, just as it goes into the oven.

* Keep cake in a tin box, or in a stone jar wrapped in clean linen.

From "Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy."

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