DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 209

[?] (209)
To make queene [Cakes?]
Take a pound of flower a pound of sugar & a pound
of Currans. 7 Eggs leave out 3 of the whites. then put in
2 or 3 spoonfulls of Rosewater & as much ale yest. rub
your butter into your flower & mix your Eggs & sugar
together. your seasoning must be one nutmeg grated
& a little Cinamon mix all these well together then
put thim into little Tins or paper Cases. & bake them
& when you set them in. doe them over the top with water
& double refined sugar mixt pretty thick. or if you please
may doe them with the same glaze of the great cake
& bake them in large Rims
To make shrewsbery Cakes
Take a pound of fine flower & a pound of sugar bett
& searct then take a pound of butter leave out halfe
a dish & rub the rest into your flower & sugar– untill you
git it very fine. then beat 4 Egg yolks with 2 or 3 spoonfulls
of Rosewater or oring flower water. then put it into the
flower & sugar & so work it up into a paist. then rowle
it out pretty thin. you may cut them into round cakes
with the top of a drinking glasse so lay them upon white
papers dredged with flower & prick them very well
with a bodkin & a pin & so bake them.

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[?] (209) To make queene [Cakes?] Take a pound of flower a pound of sugar & a pound of Currans. 7 Eggs leave out 3 of the whites. then put in 2 or 3 spoonfulls of Rosewater & as much ale yest. rub your butter into your flower & mix your Eggs & sugar together. your seasoning must be one nutmeg grated & a little Cinamon mix all these well together then put thim into little Tins or paper Cases. & bake them & when you set them in. doe them over the top with water & double refined sugar mixt pretty thick. or if you please may doe them with the same glaze of the great cake & bake them in large Rims To make shrewsbery Cakes Take a pound of fine flower & a pound of sugar bett & searct then take a pound of butter leave out halfe a dish & rub the rest into your flower & sugar– untill you git it very fine. then beat 4 Egg yolks with 2 or 3 spoonfulls of Rosewater or oring flower water. then put it into the flower & sugar & so work it up into a paist. then rowle it out pretty thin. you may cut them into round cakes with the top of a drinking glasse so lay them upon white papers dredged with flower & prick them very well with a bodkin & a pin & so bake them.