[Sca-cooks] Digby's Cakes

[Glenda Robinson]

Hi,

I also find that I can't quite get the amount of currants in, but only by a
couple of handsfull. Did you prick the biscuits as per the recipe, as that
makes the dough rise a lot more, and the finished biscuits can hold more
currants.

I translate 'ice' in a different sense to our modern icing, by dusting them
with sugar. I haven't found (or know anyone that has) any references to what
they actually meant by icing, which doesn't help any of us :-(

Glenda.

[a while ago, while baking a batch of these biscuits (200 or so), I had a
bit of a production line going, with my husband's help with the biscuit
pricking. The next tray-full was ready for pricking, it was late at night,
and I was tired. I held the forks out to him and (slightly tersely,
probably) gave the command "Prick". His reply, a slightly camp "Bitch", had
me nearly rolling on the floor with laughter, relieving the tensions of the
seemingly endless biscuit making wonderfully, and becoming a kitchen
tradition in Villa Robinsonii]


----- Original Message -----
From: <CalicoJim1 at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, October 08, 2001 12:29 PM
Subject: [Sca-cooks] Digby's Cakes


> --
> [ Picked text/plain from multipart/alternative ]
> Hi guy's,
>  I was trying this tonight and the cakes came out extremely well.  But I
have
> a question or two.  I found the amount of currants to be twice as much as
was
> neccessary (at least to my taste) I was wondering if that was a misprint
or
> if I should really try the reciepe with 3 cups of currants.  Also I was
> wondering about the frosting well now that I've mentioned it frosting in
> general.  I don't usually do cakes.  Don't like to eat them so I rarely
bake
> them.  So what kind of frosting can I use and does anyone have any info on
> frosting.  Thanks -- Calico