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Carr family cookbook, 1741-1753
Page 41
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70 White Plum Cake Beat 4 pound of fresh butter to cream with your hand. Beat and sift 2 pd of fine sugar dry it well. Mix the suger & butter together then take 4 pound of flour dryd will & mix it wth the sugar & butter. Put in half a gill of sake (it must be a pint of sack) then to each pd of flour take 8 eggs, the yolks & whites beaten seperately, whip the white til they come to a curd which will take half an hour, mix whites first well the other ingredients, then the yolks. then take 4 pound of currants well washed, picked & juce and [illegible] and plumped, then mix them hot, and have ready before you mix them one pound of almonds blanched & shaved longways very thin, half an ounce of mace and as much nutmegs beat & sifted wch quantity of sliced sitron you please and put to them. Keep it beating til you put it into the oven & put sheets of brown paper at the bottom of the hoop to keep it from running out butter the hoop after it is risen & colourd. Cover it with a sheet of paper before you stop the oven. Let it stand two or three hours then ice it
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70 White Plum Cake Beat 4 pound of fresh butter to cream with your hand. Beat and sift 2 pd of fine sugar dry it well. Mix the suger & butter together then take 4 pound of flour dryd will & mix it wth the sugar & butter. Put in half a gill of sake (it must be a pint of sack) then to each pd of flour take 8 eggs, the yolks & whites beaten seperately, whip the white til they come to a curd which will take half an hour, mix whites first well the other ingredients, then the yolks. then take 4 pound of currants well washed, picked & juce and [illegible] and plumped, then mix them hot, and have ready before you mix them one pound of almonds blanched & shaved longways very thin, half an ounce of mace and as much nutmegs beat & sifted wch quantity of sliced sitron you please and put to them. Keep it beating til you put it into the oven & put sheets of brown paper at the bottom of the hoop to keep it from running out butter the hoop after it is risen & colourd. Cover it with a sheet of paper before you stop the oven. Let it stand two or three hours then ice it
Szathmary Culinary Manuscripts and Cookbooks
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