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English cookbook, 1600s
Page 89
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and make them into what form you please and put them upon white paper and straw white suggar upon the tops and give them not too hot an oven nor take them off the papers untill they be cold To make Court cakes Take a dusan of eggs and separate the yolks from the whits and beat them weel and put amongst them a pound of beaten suggar and and beat them weel together then take thre quarters of a pound of butter and beat it down to cream then take halfe an ounce of carwy seed
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and make them into what form you please and put them upon white paper and straw white suggar upon the tops and give them not too hot an oven nor take them off the papers untill they be cold To make Court cakes Take a dusan of eggs and separate the yolks from the whits and beat them weel and put amongst them a pound of beaten suggar and and beat them weel together then take thre quarters of a pound of butter and beat it down to cream then take halfe an ounce of carwy seed
Szathmary Culinary Manuscripts and Cookbooks
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