St. George’s Hall Cake

From the Liverpool School of Cookery Recipe Book (1911), apparently produced after ‘constant requests’ for a book of recipes used at the School. The book was described as being “most valuable to young housekeepers, containing recipes most needed under all conditions and circumstances of everyday life”. 

• • • • ¾ lb flour.
      • 2 oz. lard.
      • 2 oz. butter.
      • 6 oz.  sifted sugar
      • 2 oz. candied peel.
      • ½ lb. cleaned currants.
      • 1 teaspoonful grated ginger.
      • ½ oz. caraway seeds, if liked.
      • 1 teaspoonful baking powder.
      • 3 eggs (separated)
      • About ¼ pint of milk. 

Method: Rub the shortening into the flour, add the rest of the dried ingredients and mix well. Mix  a little milk with the yolks of eggs and stir in, add more milk gradually till the mixture, though stiff, is moist enough to be beaten. Give a quick, vigorous beating, then mix in very lightly the frothed whites. Bake in a moderate oven about 2 hours.