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Carr family cookbook, 1741-1753
Page 36
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70 A Plumb Cake Dry two pounds of fine flower and put to it a half pound of fine suggar, one nutmegg, & some mace & cloves, and four pounds of corrance well cleand, then have ready a good gill of cream cut a pound of butter into it and sett it over the fire till it be melted, then take it off ye fire and put to it a pint of good ale yest, half a gill of brandy & as much sake, and ten eggs well beat, leaving out four of the whites, mix all these amongst your flower & so fill your pan and bake it full three hours in a very hott oven. add half a pound of citron & skin.
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70 A Plumb Cake Dry two pounds of fine flower and put to it a half pound of fine suggar, one nutmegg, & some mace & cloves, and four pounds of corrance well cleand, then have ready a good gill of cream cut a pound of butter into it and sett it over the fire till it be melted, then take it off ye fire and put to it a pint of good ale yest, half a gill of brandy & as much sake, and ten eggs well beat, leaving out four of the whites, mix all these amongst your flower & so fill your pan and bake it full three hours in a very hott oven. add half a pound of citron & skin.
Szathmary Culinary Manuscripts and Cookbooks
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