Baker and Confectioner, vol. 10, no. 236, 8 January 1897

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To see the whole volume all on one zoomable page, go to the Metabotnik upload here.

The Sunday opening controversy still rages in this issue.

Recipes for simple “shop window cakes” in this issue include, on pp. 19-20:

  • Penny Balmorals
  • Criterion Cakes
  • Portugal Cakes
  • Vanilla cakes
  • Setar Cakes (basically sugared ginger cakes)
  • Hastings Favourites
  • Cleveland cakes
  • Palace Cakes
  • Malvern Cakes
  • Derby Cakes

There are recipes for some larger and more complicated cakes in the final instalment of “The Cake-Makers’ Guide” on pp. 22-3, but the recipes are still basic and almost all very easy:

  • Tipsy Cake
  • Travelling Cakes
  • Tunbridge Cakes
  • Turin Cakes
  • Twelfth Cakes
  • Velvet Cakes
  • Venice Cakes
  • Victoria Cakes (“high-class shop goods”) – not the same as Victoria sponge at all, but a yeast cake
  • Vienna Cakes
  • Washington Cakes
  • Water-Cakes [actually biscuits]
  • Wedding Cakes (several classic recipes here)
  • White Cakes (American) – interesting mace and citron flavour
  • White Mountain cakes (American) – kind of coconut sponge
  • Wreath Cakes (another yeast recipe, a sweet plaited bread)
  • Yeast Cakes
  • Yorkshire Cakes
  • Yorkshire Spice Cakes

Page 26 offers some recipes for “Penny Cakes Suitable for All Trades”

  • Abernethy Cakes (coconut buns)
  • Apple Cakes
  • American Quaker Cakes (based on Quaker Oats; the “cottolene” referred to was a kind of shortening made from beef suet and cottonseed oil popular in the US from around 1880 – there is a very large advert for it in the supplement to the issue for 26 January)
  • Arrowroot cakes (nutmeg is the main flavouring)
  • Alexandria cakes

PDF of the issue

3-Baker-and-Confectioner-10-no-236-8-January-1897

Downloadable images of the issue (JPEG)


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