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English cookbook, 1820
Page 48
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of loaf Sugar beaten and sifted one ounce of Mace a quarter of an ounce of Nutmeg and a quarter of an ounce of Cinnamon all finely pounded 32 Eggs beaten the yolks & whites by themselves. put a Pint of Sack into the Yolkes one pound of Almonds sliced five pound of Courrants well cleaned and dryed plump'd between two pewter dishes over the fire when all is ready mix your Cake the flower must be very hot and stird in by degrees into the batter put all in with the eggs mix the whites of the eggs when beatten to a froth first in the flower let the corrants be the last things put in- butter your Tin 3 hours will bake it dont forget to put the Corrants in hot it must be kept very warm always stiring it before the fire till it be put into the oven on pound of Cittern & Canded Orange For the Iceing One pound and half of double refined Sugar beaten & sifted very fine five or six whites
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of loaf Sugar beaten and sifted one ounce of Mace a quarter of an ounce of Nutmeg and a quarter of an ounce of Cinnamon all finely pounded 32 Eggs beaten the yolks & whites by themselves. put a Pint of Sack into the Yolkes one pound of Almonds sliced five pound of Courrants well cleaned and dryed plump'd between two pewter dishes over the fire when all is ready mix your Cake the flower must be very hot and stird in by degrees into the batter put all in with the eggs mix the whites of the eggs when beatten to a froth first in the flower let the corrants be the last things put in- butter your Tin 3 hours will bake it dont forget to put the Corrants in hot it must be kept very warm always stiring it before the fire till it be put into the oven on pound of Cittern & Canded Orange For the Iceing One pound and half of double refined Sugar beaten & sifted very fine five or six whites
Szathmary Culinary Manuscripts and Cookbooks
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