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English cookbook, 1750-1780
Page 108
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To Make an Irish Plumb Cake A Lb of Butter Beat to Cream a Lb of Sugar well Dry'd and Syfted 8 Eggs Large of 9 Small the Yoks Beat and ye White in a Different Vessell Wipt to a White Froth a Lb of well Dryd Currants a Nutmeg a Nuying of Brandy 2 Ounces of Sittron ye same Quantity as Sweet Almonds Blanch'd and Sliced thin a Lb and 1/4 of Flower Dryd Well and then Sytted Almonds Cittron and Currants must be put in just as it is going to ye Oven an Hour Bakes a Plumb Cake or sooner in Proportion in a Little more than a 1/4 of an Hour ye Butter will be Beat Enought Mix the Ingredients w/th it NB. the Ingredients must be put in by Degrees and a Little Flower a Little Sugar a Little Eggs
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To Make an Irish Plumb Cake A Lb of Butter Beat to Cream a Lb of Sugar well Dry'd and Syfted 8 Eggs Large of 9 Small the Yoks Beat and ye White in a Different Vessell Wipt to a White Froth a Lb of well Dryd Currants a Nutmeg a Nuying of Brandy 2 Ounces of Sittron ye same Quantity as Sweet Almonds Blanch'd and Sliced thin a Lb and 1/4 of Flower Dryd Well and then Sytted Almonds Cittron and Currants must be put in just as it is going to ye Oven an Hour Bakes a Plumb Cake or sooner in Proportion in a Little more than a 1/4 of an Hour ye Butter will be Beat Enought Mix the Ingredients w/th it NB. the Ingredients must be put in by Degrees and a Little Flower a Little Sugar a Little Eggs
Szathmary Culinary Manuscripts and Cookbooks
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