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English cookbook, 1600s
Page 90
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and halfe an ounce of anas seeds and a pound of flour and a greated nutmeg and beat them altogether and work it up into a light paste and rub your court cake pans with butter and fill them therewith and chaff them with your hands and straw suggar upon the tope and take them not out of your pans untill they be cold To make a marled loafe Take a fourth part of flour and halfe a fourth part of Ry and an ounce of carwy seed and halfe an
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and halfe an ounce of anas seeds and a pound of flour and a greated nutmeg and beat them altogether and work it up into a light paste and rub your court cake pans with butter and fill them therewith and chaff them with your hands and straw suggar upon the tope and take them not out of your pans untill they be cold To make a marled loafe Take a fourth part of flour and halfe a fourth part of Ry and an ounce of carwy seed and halfe an
Szathmary Culinary Manuscripts and Cookbooks
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