|The Foods of England | Cookbooks | Diary | Index | Magic Menu ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
Individual paper-case cakes with lemon or rose flavouring and currants. Known at least since advertisements of the 1850's
Original Receipt from 'Saleable Shop Goods for Counter-Tray and Window:' by Frederick T Vine (Vine 1907)
No. 51.- Brighton Cakes
3 lbs. flour, 11/4 lbs. sugar.
18ozs. butter. 1oz. volatile.
12 eggs. Milk.
Essence of lemon.
Mode, - Break the volatile down in a mortar with a little milk; cream up the butter and sugar, adding the gs in the usual manner; add a few drops of essence of lemon; beat in the volatile, and mix in the flour with milk. Lay out in 1d. round-papered tins, dredge some sugar over, and sprinkle a few currants on top, and bake in a warm oven.
Original Receipt from 'The practice of cookery' By Mrs. Dalgairns (Dalgairns 1830)
With one pound of dried and sifted flour mix half a pound of srfted loaf sugar three ounces of sweet and one ounce of bitter almonds pounded with a little rose water, and,. If approved four ounces of cleaned currants, stir into this half a pound of fresh butter beaten to a cream, mix it well together. The cakes may be baked in very small tins or dropped in rough knobs upon floured tins
Brighton Cake distress during post-war rationing
Sussex Agricultural Express - Friday 25 April 1947
Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016