Best 5 Lardy Jacks Johnny Boys Medieval English Sweet Cakes Recipes
In medieval England, sweet cakes were a delectable treat enjoyed by people from all walks of life. These cakes, often called "lardy cakes" or "sweet cakes," were made with simple ingredients like flour, honey, eggs, and spices. The addition of lard, a type of rendered pork fat, gave these cakes a rich, moist texture and a delightful flavor. This article presents two popular medieval English sweet cake recipes: Lardy Jacks and Johnny Boys. Both recipes showcase the unique culinary traditions of the time, using ingredients that were readily available and affordable.
Lardy Jacks, also known as Simnel Cakes, were typically made around Lent and Easter. These round, fruited cakes were filled with a mixture of dried fruits, nuts, and spices, offering a sweet and aromatic treat. On the other hand, Johnny Boys, also called Bath Buns, were smaller, yeasted cakes known for their delicate texture and sweet glaze. They were often enjoyed as a snack or as part of a light meal. While Lardy Jacks were a more elaborate and time-consuming recipe, Johnny Boys were simpler and quicker to make, making them a popular choice for busy households. Both cakes offer a glimpse into the culinary heritage of medieval England and continue to be enjoyed by those who appreciate traditional and flavorful baked goods.
LARDY JACKS & JOHNNY BOYS (MEDIEVAL ENGLISH SWEET CAKES)
This recipe is actually 3 in 1. The base for this is a Basic English Egg Dough and then 2 variations of the recipes These are really quite nice, they are like a sweet bisquit. I got this recipe when I was helping my daughter a school project. The original recipe dates back to the 17th century. It was almost impossible to read (I'm not sure if that was they way they wrote back then or a literacy issue) Anyway this a modernized version. It was really kind of fun since I enjoyed the recipe I kept it.
Provided by Marlitt
Categories Breads
Time 1h15m
Yield 18 Pcs
Number Of Ingredients 13
Steps:
- Basic English Egg Dough:.
- Pour scalded milk over butter, salt, & sugar.
- Cool.
- Dissolve yeast in warm water.
- Let stand until it bubbles.
- Add yeast to beaten eggs and then to cooled milk.
- Gradually add flour - only enough to make an easily handled dough.
- Turn out on floured surface and knead until smooth & elastic.
- Place in greased bowl, cover and let rise about 1 hour.
- Punch down and shape into 3 loaves.
- Place in greased loaf pan and let rise until doubled.
- Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake 40 minutes longer.
- For Lardy Jacks:.
- After first rising of the Egg Dough,knead in the sugar, butter, raisins, & nuts. Roll dough to 1/2-inch thick. Cut into triangles.
- Brush with milk and sprinkle with sugar. Bake on greased baking sheet at 400º F until done about 15 minutes.
- For Johnny Boys:.
- Follow Lardy Jacks recipe above, but add 3 Tbs. cinnamon to the sugar. Shape the triangles like a boy with outflung arms (or use a gingerbreadman cookie cutter).
LARDY CAKE (LARDY BREAD)
Lardy cake originates from Wiltshire, and in the West Country local bakers still make it to their own recipes, cramming in as much lard, sugar, and fruit as they or their customers choose. This is not in the least a healthy dish but it's heartwarming and a feel-good food. Serve plain or with butter.
Provided by Joy Bowman
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Sprinkle yeast into 1 cup warm water with the pinch of sugar. Leave until frothy, about 15 minutes.
- Put the flour and salt in a bowl. Cut in 1 tablespoon lard with 2 knives or pastry blender. Make a well in the center and pour in the yeast liquid. Beat with an electric mixer until a dough forms and starts to pull away cleanly from the sides of the bowl, adding more water if necessary.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a clean bowl and cover with a clean tea towel. Leave in a warm place until doubled in size, about 1 hour.
- Turn risen dough onto a lightly floured surface and roll out to a 1/4-inch thick rectangle. Dot 1/3 of the remaining lard over the surface, then sprinkle with 1/3 each of the raisins, currants, orange zest, and sugar. Fold the bottom third of the dough up and then the top third down and give a quarter turn on the work surface. Repeat the process twice more, starting with the rolling.
- Grease an 8x10-inch pan. Roll out the layered dough to fit and place in the pan. Cover and leave in a warm place until puffy, about 30 minutes. Score the top in a criss-cross pattern with a knife.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven until well risen and golden brown, about 30 minutes. Remove from the oven and serve immediately or leave to cool on a wire rack.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 45.7 g, Cholesterol 21.3 mg, Fat 12.6 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 6.2 g, Sodium 240.3 mg, Sugar 12.4 g
JOHNNY CAKES / JOURNEY CAKES
These cakes are found on many street corners in Belize, often deep fried. They are originally believed to be called Journey Cakes as they are suitable for trips, keeping for weeks. This is not the crumbly cornmeal version often found in the southern states. This baked version is from Africa Bites and uses coconut milk. Enjoy!
Provided by Nif_H
Categories Breads
Time 30m
Yield 12 Johnny cakes
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers, rub into flour mixture to form pea-size crumbles.
- Gently stir in coconut milk into dry ingredients until all is moistened and holds together (like a ball).
- Place on a floured board and knead for about a minute.Divide dough into about 12 pieces and roughly shape into ball.
- Flatten each ball to ½ inch thick, place on cookie sheet and lightly poke the top of each ball with a fork, until covered with tiny holes. Brush with coconut milk.
- Bake at 375° for 15-18 minutes or until lightly browned.
- Remove and serve warm.
Nutrition Facts : Calories 198.4, Fat 9.6, SaturatedFat 5.6, Sodium 288.2, Carbohydrate 24.8, Fiber 0.8, Sugar 0.1, Protein 3.7
MEDIEVAL FINE CAKES
I got this recipe from a Medieval website. I had to do a report on Medieval cooking everyone loved the cookies.
Provided by Monkeygirl1628
Categories Breads
Time 50m
Yield 100 fine cookies
Number Of Ingredients 5
Steps:
- Cream together the sugar, salt, and butter.
- Mix together the cinnamon and flour. Add this to the creamed mixture. Mix in water, as needed, to make the dough manageable.
- Press dough into 2-3 baking sheets lined with baking parchment; prick all over with a fork at regular intervals.
- Bake at 325 degrees F for 30 minutes; cut into 100 squares.
JOHNNY CAKES
Caribbean style biscuit-like cakes that are great for dunking into savoury dishes such as stews or soup. Next time you whip up a batch of soup, make these to go along with it!
Provided by Purdy Good Cook
Categories Breads
Time 30m
Yield 18 18, 18 serving(s)
Number Of Ingredients 7
Steps:
- Place first five ingredients in a bowl and whisk to combine.
- Make a well in the centre and slowly ad the oil and then the water.
- Gently mix until a lose dough forms. Turn gently on to a very lightly floured surface and gently knead in to a ball.
- Cover and let rest for 15 minutes.
- Shape the dough into a long roll, about 2-3 inches wide; cut into 18 even pieces.
- Shape each piece in to a small ball and then flatten into 1 1/2 inch thick disk.
- Place a large skillet over medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, fry the johnny cakes in batches for 2-3 min per side, or until puffed and golden. Dry on paper towels and serve.
Nutrition Facts : Calories 63.2, Fat 1.7, SaturatedFat 0.2, Sodium 190.7, Carbohydrate 10.8, Fiber 0.4, Sugar 1.4, Protein 1.2
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your butter and eggs are at room temperature before you start baking.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the mixture, resulting in a lighter, more tender cake.
- Gradually add the eggs to the butter and sugar mixture, one at a time, beating well after each addition.
- Sift the flour before you measure it. This will help to ensure that the flour is evenly distributed throughout the mixture and will prevent the cake from becoming too dense.
- Do not overmix the batter. Overmixing can result in a tough, dry cake.
- Bake the cakes in a preheated oven. This will help to ensure that the cakes rise evenly.
- Let the cakes cool completely before frosting or decorating.
Conclusion:
The recipes in this article are a great way to experience the flavors of medieval English cuisine. These cakes are simple to make and can be enjoyed by people of all ages. Whether you are looking for a sweet treat to serve at your next party or a unique gift to give to a friend, these cakes are sure to please.
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