Recently I came across a book that was published over 100 years ago. It stands now this is probably a fortune. But I'm still not an appraiser, and pastry, so I will evaluate it in terms of good recipes. A big set of them here.
First I came across an English muffin recipe that I immediately decided to cook.
The only negative that all the recipes are given in pounds, so I had to first convert to the metric system. Already in the process of cooking I'm a little cupcake recipe modified to the current realities.
Now you can prepare the cake according to the recipe book in 1906 The recipe is simple, but when you consider that it could prepare the hostess, who had no mixer, no oven, but now it will be able to prepare any.
Eggs 4 pcs
Flour, 200 gr
Butter 200 g
Zest of one lemon
4 canned peach
50g peach syrup
Butter room temperature and sugar beat with a mixer until creamy.In the original recipe, offering a little oil to heat and then rub with the oil in a sweet. But thanks to the mixer, this process can be improved.
In turn insert one egg each time a well-whip the mixture with a mixer.
To test directly sift all the flour, adding lemon peel and stir until uniform.In the original recipe of the offering of flour added before vmeshivaniem last egg, the dough does not curdle. But since we are working with a mixer, we have this problem is not concerned.
The next step should be to add a bit of baking soda, but this time the cake is not required. Therefore, I did not add, but you can add as stated in the original recipe, "pinch", should be added together with the flour.
Since I have not found any homes raisins, I decided to add canned peaches, which I have stale in the refrigerator. You can add a handful of raisins, nuts, candied or dried fruit to your taste. Importantly, do not add too much, it can greatly heavier dough and cake will not rise.
The dough is poured into a square shape 20x20, which had previously been prepared on a "French shirt"(About the French shirt link to the article I will leave at the end).
Bake at 180 ° approximately 40-50 minutes. Willingness to check the dry match. Pierces the dough and pull out if the match is dry - ready - if not, continue to bake.
After baking to give a cake to cool wrapped in foil and put away in a refrigerator for 3-4 hours. This is an important point in the preparation of cakes, cupcake ripening time in the cold.
Immediately after baking the cake will be much to crumble and fall apart, and after ripening becomes dense and moderately humid.
Before serving, I sprinkle cake with powdered sugar.
P.S. This book is still full of wonderful recipes. If you want me to cook them, place Like this article. As soon as she attains 50 likes - I'll make something else out of this old book.
article about French shirt, ideal for baking biscuit.