DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 36

To make small cakes, take halff a peck of fine flower 4 egga 6 spoonfulls of good ale yest samll nutmegs half a race of ginger a little cloves a mace and salt to season it the third part of a penyworth of saffron 6 spoonfulls of good cream half a pound of butter knead it to a paste and shake onto your past a few caraway seeds and a little.  when you sweepe your oven begin to fashion your cakes be sure to keep them warme and ut them on flowerd papaers and prick them let your oven be of a reasonable temper this will keepe half a year if you would make any alterations in the making of them you may take a peny poll of sack to half a pint of creame and mingle thaforesaid spices and other things with make a possit with the possit with the sack and creame and knead your paste with it.  If you like it you may shake in half a pound of corrans boyle them first.
To make suger cakes.  Take 4 lb of butter lb of searsed suger a quart of sack half a pint of rose water mace and ginger with quantity you like.  Slice your butter and melt it in an earthen pan mingle thaforesaid things nth it put in fine flower and a little yest and work it till it be paste - stiff enough to mould then make them in thin cakes and prick them thick cut them with a glass bake them uppon a plate a little butterd.  Another way to make suger cakes, take a quart of fine flower dried and searsed, fresh butter which you must spread pritty thin in a dish and put rose water uppon it over night the next morninge with the back of a spone squeeze it out then mingle with ye flower half a pound of suger dried and searsed 2 eggs work all this together to a paste and make them as abovesaid cakes this proportion will make 3 douzen.

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To make small cakes, take halff a peck of fine flower 4 egga 6 spoonfulls of good ale yest samll nutmegs half a race of ginger a little cloves a mace and salt to season it the third part of a penyworth of saffron 6 spoonfulls of good cream half a pound of butter knead it to a paste and shake onto your past a few caraway seeds and a little. when you sweepe your oven begin to fashion your cakes be sure to keep them warme and ut them on flowerd papaers and prick them let your oven be of a reasonable temper this will keepe half a year if you would make any alterations in the making of them you may take a peny poll of sack to half a pint of creame and mingle thaforesaid spices and other things with make a possit with the possit with the sack and creame and knead your paste with it. If you like it you may shake in half a pound of corrans boyle them first. To make suger cakes. Take 4 lb of butter lb of searsed suger a quart of sack half a pint of rose water mace and ginger with quantity you like. Slice your butter and melt it in an earthen pan mingle thaforesaid things nth it put in fine flower and a little yest and work it till it be paste - stiff enough to mould then make them in thin cakes and prick them thick cut them with a glass bake them uppon a plate a little butterd. Another way to make suger cakes, take a quart of fine flower dried and searsed, fresh butter which you must spread pritty thin in a dish and put rose water uppon it over night the next morninge with the back of a spone squeeze it out then mingle with ye flower half a pound of suger dried and searsed 2 eggs work all this together to a paste and make them as abovesaid cakes this proportion will make 3 douzen.