105. _To make a very good Cake._
Take a peck of Flower, four pound of Currans well washed, dryed and
picked, four pounds of Butter, one pound of Sugar, one ounce of
Cinnamon, one ounce of Nutmegs, beat the Spice and lay it all night in
Rosewater, the next day strain it out, then take one pint and an half of
good Ale-Yest the Yolks of 4 Eggs, a pint of Cream, put a pound of the
butter into the warmed Cream, put the rest into the Flower in pieces,
then wet your Flower with your Cream, and put in your Currans, and a
little Salt, and four or five spoonfuls of Caraway-Comfits and your
Spice, mix them all and the Yest well together, and let it lie one hour
to rise, then make it up and Bake it in a Pan buttered: It may stand two
hours.
106. _To make Paste Royal._
Take Quince Marmalade almost cold, and mould it up with searced Sugar to
a Paste, them make it into what form you please and dry them in a Stove.
107. _To make Paste of Pippins coloured with Barberries._
Take the Pulp of Codled Pippins, and as much of the Juice of Barberries
as will colour it, then take the weight of it in fine Sugar, boil it to
a Candy height, with a little water, then put in your Pulp beaten very
well in a mortar, boil it till it come from the bottom of the Posnet,
then dust your Plate with Sugar, and drop them thereon, and dry them in
a Stove or warm Oven.
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