Page 17




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To Make ye Lady Bridgwaters Cake
Take 8 lb of curron's and wash ym and Dry them very
well by Rubing them and you must have 9 lb of Floure
well dryed in the oven or before the fire and when it
is well dryed. you must break all the lump's betwixt
your fingers; yn Put in one Pound and A Halfe of fine
sugar cloves nutmeggs cinamon and Ginger finely
beaten According to your discretion. carraway seeds
and coriander Seeds of Each one Spoonfull the
yallow thin Rind of A Lemon shred small Amber
greace and musk of Each 2 graines finely Powderd
Putt all those into the Floure with a Little Salt
then take 2 lb of Butter and Putt it into A Pann
And sett it yt it may have A little heat of ye Fire
but not uppon the fire to melt then take A Quart
of good Creame And A Pint of good Rose water
and putt ym together, then beat ye yolks of 10 eggs
and five whits very well togeather in ye Beating
Putt in some of ye Rose Water and Creame and when
they are well bett mix all together ye Eggs and Cream.
and Putt in a Pint of Sack and 3 Pints of good Ale
yest strain in your yest to your cream and sack
Stir them well together, then take your Butter and
with your hand's break it, and work it till it is
all soft and melted, then Roule in A little of your
other thing's by degrees and so work it till your
Butter and they are all mixed alike and then Putt
in your Floure by hand fulls and stir it with your
Hand till all ye Floure is in. Save 1 or 2 Handfulls
after you have putt it in your Hoop you must
have your oven Hott for you must Keep Stiring
of it till it just goes into ye oven then Strow A
Little Floure upon it and Patt it Smouth with
your Hand when it is enough Ice itt and lett it
Stand in ye oven till its dry

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