DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 49

In a pound of pony sugar eaten and sifted, mix them well together and beat 6 eggs leave out 3 whites, put them into the other ingredients and beat them very well with your hands, and put in 2 or 3 spoonfulls of orange flower water, and beat it with your hands whilst the oven is ready, and then put in a pound of currants, stirr them well in, and butter the biscates pans and put them in, ice them with sugar, and when they raise and cook brown they are enough, don't lett your oven be toohott, they being apt to rash and loose their colour.
Almond Cakes
Take a pound of almonds, steep them all night in fair water, blanch and beat them very well in a mortor, put in about 3 spoonfulls of rose water to keep them from oyling, then take half a pound of sugar, beaten and put to the almonds, stirr them together, and set them on a chaffing dish of coales, stirr them and let them heat, but not boile, when its cold take 3 whites of eggs, beat them well with a whisk, to make them rise to a froth, take it of, with a spoon, put it in don't make it too wett, then strain it together, and heat your oven as hott as for tarts, set them on papers.
The Portugall Cakes
Take a pound of flower dryed very well and a pound of loaf sugar, bet and sifted through a large seive, mingle all the flower and sugar together and sift them through a hair scive, then take a pound of butter, put it into a wooden bole or brass pan with 3 or 4 spoonfulls of orange flower, work the batter with your hand, till it hath taken up all the water, and the butter be very soft then by degrees let one strow in half the flower and sugar have ready 9 yolks and 5 whites of eggs well beaten with 3 or 4 spoonfulls of sack, put them into the cake and stirr them well together, then take put in the other halfe of the sugar and flower by degrees, as you did before still keep beating of your cake with your hands then put in something more than a quarter of a pound of cittern orange and lemmen peel cut small, and a little bruis'd, with a quarter of a pound of carraways, after these are in, put in your hoop with some fine loafe sugar over it, and set it prosently into the oven your oven must be gott ready and swept before you begin to mingle the cake, set up the oven cold that the

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In a pound of pony sugar eaten and sifted, mix them well together and beat 6 eggs leave out 3 whites, put them into the other ingredients and beat them very well with your hands, and put in 2 or 3 spoonfulls of orange flower water, and beat it with your hands whilst the oven is ready, and then put in a pound of currants, stirr them well in, and butter the biscates pans and put them in, ice them with sugar, and when they raise and cook brown they are enough, don't lett your oven be toohott, they being apt to rash and loose their colour. Almond Cakes Take a pound of almonds, steep them all night in fair water, blanch and beat them very well in a mortor, put in about 3 spoonfulls of rose water to keep them from oyling, then take half a pound of sugar, beaten and put to the almonds, stirr them together, and set them on a chaffing dish of coales, stirr them and let them heat, but not boile, when its cold take 3 whites of eggs, beat them well with a whisk, to make them rise to a froth, take it of, with a spoon, put it in don't make it too wett, then strain it together, and heat your oven as hott as for tarts, set them on papers. The Portugall Cakes Take a pound of flower dryed very well and a pound of loaf sugar, bet and sifted through a large seive, mingle all the flower and sugar together and sift them through a hair scive, then take a pound of butter, put it into a wooden bole or brass pan with 3 or 4 spoonfulls of orange flower, work the batter with your hand, till it hath taken up all the water, and the butter be very soft then by degrees let one strow in half the flower and sugar have ready 9 yolks and 5 whites of eggs well beaten with 3 or 4 spoonfulls of sack, put them into the cake and stirr them well together, then take put in the other halfe of the sugar and flower by degrees, as you did before still keep beating of your cake with your hands then put in something more than a quarter of a pound of cittern orange and lemmen peel cut small, and a little bruis'd, with a quarter of a pound of carraways, after these are in, put in your hoop with some fine loafe sugar over it, and set it prosently into the oven your oven must be gott ready and swept before you begin to mingle the cake, set up the oven cold that the