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Abigail Wellington Townsend cookbook, circa 1840
Page 19
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To make bambery cakes Take a pint of yeast take a quart of water & let it stand all night. pour of the water when you use it 5 pounds of flower one pound & a half of sugar one pd of butter 2 pd & 1/2 of currents 3/4 of an oz of spices viz cloves nutmegs & mace a gill of rose water 6 eggs dry the flower & sugar by the fire melt the butter in a pint of water pound the spice fine & mix with the currants & sugar but dont put it to the flower then pour
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To make bambery cakes Take a pint of yeast take a quart of water & let it stand all night. pour of the water when you use it 5 pounds of flower one pound & a half of sugar one pd of butter 2 pd & 1/2 of currents 3/4 of an oz of spices viz cloves nutmegs & mace a gill of rose water 6 eggs dry the flower & sugar by the fire melt the butter in a pint of water pound the spice fine & mix with the currants & sugar but dont put it to the flower then pour
Szathmary Culinary Manuscripts and Cookbooks
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