|Daulatmai's Recipe Book|
Daulatmai's (Daulat Jehangir Irani, Mehera's mother) handwritten recipe book was carefully kept for many years by Meheru at Meherazad.
This is a page from that book featuring Daulatmai's Christmas Cake recipe.
The recipe is written partially in English and partially in Gujarati. Below is a rough translation of the recipe.
(Note: the recipe should perhaps be 1 ounce currants, also there is no mention of where to add the 9 ounces of self-raising flour or an exact cooking temperature, the bakers amongst you will have to decide!)
9 ounce self-raising flour
6 ounce butter
6 ounce brown sugar
1 pound currants ?
1/4 pound sultanas
1/4 pound candied peel
1/2 teaspoonfull mixed spices (cinnamon and nutmeg)
1/2 gill (2 ounces liquid ) milk.
Method of making.
Clean the currants (sultanas and candied peel) then chop them.
Beat the butter and brown sugar together thoroughly.
Then beat the eggs.
For each egg one table spoon white flour should be added.
To the egg mixture add the milk, mixed spices, and the butter/sugar mix.
Line the cake tin with two layers of grease proof paper.
Lastly this mixture has to be put in the cake tin.
The tin for the cake has to be 6 to 7 inches of breadth and 4 inches in depth.
Cover the cake tin with a weight.
Steam for 3 and half hours at a moderate temperature then at the last, lower the temperature.