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Penelope Pemberton cookbook, Dec. 19, 1716
Page 151
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A Large plume cake Take 7 pound of London flower well drid & sifted 1 pound of lofe suger beaten & sifted 3 nutmegs grated as much mase beaten & sifted: mix yr spises & suger togethe yn mix with ym ye flower: a quart & halfe a pint of good crame 3 pound of sweet buter 20 eggs Lave out 10 whits beaten with a whisk very well a quart of good ale yeast not biter: a quarter of a pint of sack a quarter of a pint of rose water: set ye crame & buter one ye fier ceepe it stering tel ye crame be so hot as just to melt ye buter yn take it of ye fier & put it in a pan monge & stir it tel all ye buter be melted & so tel it be newe milk warme: yn mix yr eggs & barme together with yr rose water crame & buter stir ym together a very litle yn power in ye sack & strane it through a towel into ye flower haveing first maid a hole in ye midle of ye flower: work in ye lickquids but do not stir it round but lift yu hands up it must be workt tel it laves ye bole & yr hands: when one is tierd let another come for it must be cept constant at tel it will lave ye bole & yr hands clere: yn set it by ye fier about a quarter or halfe an over acording as yr barme is for goodness: yn take it from ye fier & worke it a litle with yr hands as yu did before: yn have rady finely
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A Large plume cake Take 7 pound of London flower well drid & sifted 1 pound of lofe suger beaten & sifted 3 nutmegs grated as much mase beaten & sifted: mix yr spises & suger togethe yn mix with ym ye flower: a quart & halfe a pint of good crame 3 pound of sweet buter 20 eggs Lave out 10 whits beaten with a whisk very well a quart of good ale yeast not biter: a quarter of a pint of sack a quarter of a pint of rose water: set ye crame & buter one ye fier ceepe it stering tel ye crame be so hot as just to melt ye buter yn take it of ye fier & put it in a pan monge & stir it tel all ye buter be melted & so tel it be newe milk warme: yn mix yr eggs & barme together with yr rose water crame & buter stir ym together a very litle yn power in ye sack & strane it through a towel into ye flower haveing first maid a hole in ye midle of ye flower: work in ye lickquids but do not stir it round but lift yu hands up it must be workt tel it laves ye bole & yr hands: when one is tierd let another come for it must be cept constant at tel it will lave ye bole & yr hands clere: yn set it by ye fier about a quarter or halfe an over acording as yr barme is for goodness: yn take it from ye fier & worke it a litle with yr hands as yu did before: yn have rady finely
Szathmary Culinary Manuscripts and Cookbooks
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