ENPages That Mention To Make a Great Cake of the
A cookery book with index, containing recipes for preserves, cakes, wines, and household remedies [manuscript], 1694
Page 9
2 To Make White Cakes Take 8 Whits of Eggs and one Pound of Dubble Refind Sugar searsed beat ye eggs to a Froth and as it riseth Putt in some of ye Fine Sugar, and Keep beating it till all ye Froth be Risen yn Putt to All your Sugar ye the longer it's beaten ye Whiter it will be and when it is Stiff and will Slip on a Plate, then lay it in Plats Put to it in the beating 6 Graines of Musk and as much of Ambergrease grinded very Small, you may last of all Putt in a Few carraway Seeds and bake these after Biskett's for ye oven must not be so Hott as Culler them and lett them Stand a good while in ye oven they will Slip off ye Plats As for ye fruit Bisketts when they are dry enough take the Papers from them
To Make a Great Cake of ye Lady Bethell Take 18 yolk's of Eggs beat ym and take 9 lb of fine Flowr and 8 lb of Currans 2 lb of Raysons stone ym and mince ym. 2 Quarts of good Cream 3 lb of Sweet Butter 1/2 a Pint of Sack 1/2 pint of damask Roase water 4 nuttmeg's grated 1 lb of Sugar and a little Salt 3 pints of good Ale yest melt the butter in ye Creame Put all these things together in A Stone Pott nott ye fruit till it hath wrought by the fire, cover it warme then Putt in yr Fruit keeping it Stiring downe, then when ye oven is Ready Putt it in a Sive covering ye sive with Paper and Butter then Sett it in ye oven and lett it stand 2 Houres then Slip it out of ye sive and Ice itt, sett it in againe A little while untill the Ice be well Hardened if you please you may Putt in 2 graines of Musk-
To Make a Good Cake Take 2 lb of Currans 5 Eggs Beat 3 Whits a quarter of A Pound of Butter A Quarter of a Gill of thick cream nutmeggs mace and cinamond A Small quantety 3 spoonfulls of Sack 1 lb [1/2?] of Flower A little Sugar with half A Gill of good Ale yest all these made into A Paist and Baked