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Robert Godfrey receipts, 1665-1799
Page 45
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These Receipts following are my Mothers To make my Grandmother Warren's Cake Take half a peck of fine flower well dryed then beat ye yolks of 18 Eggs with 2 or 3 Spoonfulls of Rose Watter one quart of ye best East you can get one quart of Sweet Cream warm your cream and melt it in 2 pound and 1/2 of Butter then put your East Eggs and Cream with a little Sack alltogether Strew into your flower one pound and 1/2 of Sugar 1/2 an ounce of mace & 1/4 of an ounce of Nuttmeggs both beat very fine then mix your Liquor and flower together very well, 8 pound of Currants well washed and dryed let it Stand 1/2 an hour before the fire to Rise when you put it into the hoop you may put one pound of Candied Oringe Lemon and Cytron one hour and 1/2 will bake it let your oven be pritty hott but not so as to Scorch - - - - - To make a Crocant Take 1/2 a pound of Allmonds blanch them and beat them very fine in a marble mortar then put them in a skillet with half a pint of watter 3 ounce of white Sugar a Stick of Cinnamon boyle it till it comes to a paste Stir it all the time then role it out like a pie lidd and raise it a little on the Edges bake it on a tin plate when it is cold put what Sweetmeats you please on it
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These Receipts following are my Mothers To make my Grandmother Warren's Cake Take half a peck of fine flower well dryed then beat ye yolks of 18 Eggs with 2 or 3 Spoonfulls of Rose Watter one quart of ye best East you can get one quart of Sweet Cream warm your cream and melt it in 2 pound and 1/2 of Butter then put your East Eggs and Cream with a little Sack alltogether Strew into your flower one pound and 1/2 of Sugar 1/2 an ounce of mace & 1/4 of an ounce of Nuttmeggs both beat very fine then mix your Liquor and flower together very well, 8 pound of Currants well washed and dryed let it Stand 1/2 an hour before the fire to Rise when you put it into the hoop you may put one pound of Candied Oringe Lemon and Cytron one hour and 1/2 will bake it let your oven be pritty hott but not so as to Scorch - - - - - To make a Crocant Take 1/2 a pound of Allmonds blanch them and beat them very fine in a marble mortar then put them in a skillet with half a pint of watter 3 ounce of white Sugar a Stick of Cinnamon boyle it till it comes to a paste Stir it all the time then role it out like a pie lidd and raise it a little on the Edges bake it on a tin plate when it is cold put what Sweetmeats you please on it
Szathmary Culinary Manuscripts and Cookbooks
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