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English cookbook, 1799
Page 182
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Pepper Cake Mrs Hutton Clifton Rub into 2 lbs of flour 6 oz of butter, 6 oz of moist sugar 1/2 oz of pounded ginger, 6 oz candied lemon 1/2 oz of carraway seeds. The rind of one lemon grated, warm a small teacupfull of cream, & 1 lb 2 oz of teacle, put to it 1 teaspoonfull of pear ash if in a liquid slate if not powder it finely & mix it with the flour mix all together & set it to rise then work it up and put it in the tins, press it well down, 7 particularly in the middle, that it may not rise to crack at the top bake in a moderate oven to soak well, when baked rub it over with the white of an egg to glaze it. Mrs Bowes's Receipt for Currant Wine Gather the fruit ful ripe, & dry, four quarts of berries to a Gallon of water, pick them clean & crush them well let them stand 24 hours then squeeze them measure the liquor, to every quart a pound of moist sugar let it stand two or three days stirring it every day then caske it, when done working add a pint of brandy to five gallons close the caske well up & bottle it in March. NB. Bramble wine made by this receipt
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Pepper Cake Mrs Hutton Clifton Rub into 2 lbs of flour 6 oz of butter, 6 oz of moist sugar 1/2 oz of pounded ginger, 6 oz candied lemon 1/2 oz of carraway seeds. The rind of one lemon grated, warm a small teacupfull of cream, & 1 lb 2 oz of teacle, put to it 1 teaspoonfull of pear ash if in a liquid slate if not powder it finely & mix it with the flour mix all together & set it to rise then work it up and put it in the tins, press it well down, 7 particularly in the middle, that it may not rise to crack at the top bake in a moderate oven to soak well, when baked rub it over with the white of an egg to glaze it. Mrs Bowes's Receipt for Currant Wine Gather the fruit ful ripe, & dry, four quarts of berries to a Gallon of water, pick them clean & crush them well let them stand 24 hours then squeeze them measure the liquor, to every quart a pound of moist sugar let it stand two or three days stirring it every day then caske it, when done working add a pint of brandy to five gallons close the caske well up & bottle it in March. NB. Bramble wine made by this receipt
Szathmary Culinary Manuscripts and Cookbooks
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