183. _To make an excellent Cake with Caraway Comfits._
Take five Pounds of Manchet Paste mingled very stiff and light without
Salt, cover it, and let it be rising half an hour, when your Oven is
almost hot, take two pounds and half of Butter, very good, and melt it,
and take five Eggs, Yolks and Whites beaten, and half a pound of Sugar,
mingle them all together with your Paste, and let it be as lithe as
possible you can work it, and when your Oven is hot and swept, strew
into your Cake one Pound of Caraway Comfits, then butter a baking-Pan,
and bake it in that, let it stand one hour and quarter; when you draw
it, lay a course Linnen Cloth and a Woollen one over it, so let it lie
till it be cold, then put it into an Oven the next day, for a little
time, and it will eat as though it were made of Almonds, you must put in
your Sugar after your Butter.
184. _To make Diet Bread or Jumbolds._
Take a Quart of fine Flower, half a Pound of fine Sugar, Caraway seeds,
Coriander seeds and Aniseeds bruised, of each one Ounce, mingle all
these together, then take the Yolks of eight Eggs, and the Whites of
three, beat them well with four spoonfuls of Rosewater, and so knead
these all together and no other Liquor, when it is well wrought, lay it
for one hour in a linnen cloth before the Fire, then rowl it out thin,
tie them in Knots and prick them with a Needle, lay them upon Butter'd
Plates, and bake them in an Oven not too hot.
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