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English cookbook, 1600s
Page 78
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and bruise them with the back of a spoon and put them into a clean pan with as much suggar as will sweeten them to your own taste and let them boyl untill they be as thick as a marmolate then fill your tarts therewith and season them with beaten cannall and give them not too hot an oven To make a plumb cake Take a peck of flower and rul amongst it a pound and a halfe of butter and and a pound of suggar and halfe an ounce of beaten cannall and a quarter of an ounce of
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and bruise them with the back of a spoon and put them into a clean pan with as much suggar as will sweeten them to your own taste and let them boyl untill they be as thick as a marmolate then fill your tarts therewith and season them with beaten cannall and give them not too hot an oven To make a plumb cake Take a peck of flower and rul amongst it a pound and a halfe of butter and and a pound of suggar and halfe an ounce of beaten cannall and a quarter of an ounce of
Szathmary Culinary Manuscripts and Cookbooks
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