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| Soda Cake |
Miss Rebena
Gelling's recipe, dated 30th March, 1896.
The Manx housewife rarely used yeast in her baking. Instead, equal
parts of bicarbonate of soda and cream of tartare were blended together with
buttermilk to produce a raising agent which was then mixed with the dry
ingredients.
On the crofts, the baking was
done on an iron tripod (croue) over an open fire of ling or gorse bons. The
fire had to be fed constantly to provide a slow but steady heat, which was
almost smokeless.
1 lb. of Plain
Flour
1 Teaspoon of Salt
1 Teaspoon of Bicarbonate of Soda
1 Teaspoon of Cream of Tartar
1/2
Pint of very sour Buttermilk or Cream
(fresh
milk with a drop of vinegar in it is a reasonable
substitute)
Mix the bicarbonate of soda
and the cream of tartar with the liquid. Sieve the flour and salt into a bowl
and add the liquid. Mix to a soft dough. Turn onto a floured board and knead
lightly. Roll out, on one side only, to about 1 1/2 inch thick. Without turning
it over, bake on a hot griddle.
Alternatively,
bake the cake in a moderate oven for about forty minutes.
Allow to cool before cutting.
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