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To Make a Plum Cake
Take 6 lb of currants, washed, picked and well dried
the day before you use them. 5 lb of very fine flour,
if you will [you] may dry it in the oven. Spices as you
like, a pound bare weight of sugar, mingle
all these well together with your hands, lay
all those in the middle of a board or pan
then take 20 eggs, put the whites away, beat them
very well, three gills of old yeast. Put the eggs and
the yeast, bing mingled together, on one side of
the pan, take a quart of very good, new, thick
cream, let it be just fit to boil up, then put a
pound and a quarter of butter into the skillet and
stir it until the cream has melted it then put
the cream on the other side of the pan. This
must not be too hot, then mingle all these all together
on both sides with your hands very well. It will
be about the thickness of a pudding, do it abroad
with your hands over the pan and strew a handfull
of flour upon it and cover it with a warm
cloth and let it stand an hour to rise.
Then make a coffin of paper 2 double at the
bottom and double at the sides and put it in, then
set it into a quick oven and let it stand
near upon 2 hours. Then take it out and ice
it well with very find sugar and sett it in
again. You may put musk and ambergris in to
it, of each 2 or 3 grains, and it will be much better.

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