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Ann Kenwrick cookbook, 1770
Page 50
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heat may fall from the top, for a little thing scorches this cake, and keep, it from rising, the oven needs be no hotter than for french bread when its first swept. Carraway Cake Take 2 pounds of fine flower, mix it with 3 quarts of a pound of the best butter, beat 5 eggs one white, a quarter of a pint of sack, the same of the best ale yest, stain your eggs, sack yest, and a little warm milk, and mix it well together, and stirr it in 3 quarters of a pound of carraway comfetts, by degrees butter your hoop, and put it in, dont bake it too much Seed Cake Take a pound of butter mix it in a silver skillett over a soft fire, then power it into an earthen pan and next day scrape it clean from the butter mulk, then rubb it very well, into a quarter of a peck of flower, and knead it well with 7 eggs well beaten, and a pint of ale yest, a quarter of a pint of sack, and a little orange flower water, together, then set it before the fire to raise while your oven heats and often turn it that it may raise all alike, then work a pound of carraway comfetts and sett it in the oven, being as hott as for manchett. three quarters of an hour will bake it. To Make Shrewsberry Cake Take a quarter of a pound of butter, the like quantity of double refin'd sugar, the yolks of 2 or 3 eggs with 2 or 3 spoonfuls of flower, so make them up in cakes, and bake them upon tin plates, and take care you shut up the mouth of the oven for they will be apt to scorch. Another Way. Take 2 pounds of flower and 1 pound of butter, break the butter in the flower, and put in as much rose water as will wet it, then put in a pound of of sugar and a little musk, and make into past Then cut it into thin cakes, and bake them on tin plates with a pretty quick oven, let them be broad, but not too thick and they will keep in a dry place of [illegible]. L
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heat may fall from the top, for a little thing scorches this cake, and keep, it from rising, the oven needs be no hotter than for french bread when its first swept. Carraway Cake Take 2 pounds of fine flower, mix it with 3 quarts of a pound of the best butter, beat 5 eggs one white, a quarter of a pint of sack, the same of the best ale yest, stain your eggs, sack yest, and a little warm milk, and mix it well together, and stirr it in 3 quarters of a pound of carraway comfetts, by degrees butter your hoop, and put it in, dont bake it too much Seed Cake Take a pound of butter mix it in a silver skillett over a soft fire, then power it into an earthen pan and next day scrape it clean from the butter mulk, then rubb it very well, into a quarter of a peck of flower, and knead it well with 7 eggs well beaten, and a pint of ale yest, a quarter of a pint of sack, and a little orange flower water, together, then set it before the fire to raise while your oven heats and often turn it that it may raise all alike, then work a pound of carraway comfetts and sett it in the oven, being as hott as for manchett. three quarters of an hour will bake it. To Make Shrewsberry Cake Take a quarter of a pound of butter, the like quantity of double refin'd sugar, the yolks of 2 or 3 eggs with 2 or 3 spoonfuls of flower, so make them up in cakes, and bake them upon tin plates, and take care you shut up the mouth of the oven for they will be apt to scorch. Another Way. Take 2 pounds of flower and 1 pound of butter, break the butter in the flower, and put in as much rose water as will wet it, then put in a pound of of sugar and a little musk, and make into past Then cut it into thin cakes, and bake them on tin plates with a pretty quick oven, let them be broad, but not too thick and they will keep in a dry place of [illegible]. L
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