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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

2
To Make White Cakes
Take 8 egg whites and one pound of double refined
sugar, sieved. Beat the eggs to a froth and as it
rises, put in some of the fine sugar, and keep beating
it till all the froth has risen. Then put to all your sugar.
The longer it's beaten the whiter it will be and when
it is stiff and will slip on a plate, then lay it in plates.
Put to it in the beating 6 grains of musk and as much
of ambergris ground very small, you may last of all
put in a few carraway seeds. And bake these after
biscuits for the oven must not be so hot as to colour them
and let them stand a good while in the oven. They will
slip off the plates.
As for the fruit biscuits, when they are dry enough take
the papers from them.

===To Make a Great Cake of the Lady Bethell
Take 18 egg yolks, beat them and take 9 lb of fine flour
and 8 lb of currants, 2 lb of raisins, stone them and mince them.
2 quarts of good cream, 3 lb of sweet butter, 1/2 a pint
of sack, 1/2 a pint of damask rose water, 4 nutmegs grated, 1 lb
of sugar, and a little salt, 3 pints of good ale yeast. Melt
the butter in the cream. Put all these things together in
a stone pot (not the fruit till it has wrought by
the fire), cover it warm then putt in your fruit keeping
it stirring down, then when the oven is ready put it in
a sieve covering the sieve with paper and butter then
sett it in the oven and let it stand 2 hours then
slip it out of the sieve and ice it, set it again
a little while until the ice be well hardened.
If you please you may put in 2 grains of musk.

To Make a Good Cake
Take 2 lb of currants, 5 eggs, beat 3 whites a quarter of a pound
of butter, a quarter of a gill of thick cream, nutmegs, mace
and cinnamon, a small quantity, 3 spoonfulls of sack, 1 lb [and a 1/2?]
of flour, a little sugar, with half a gill of good ale
yeast, all these made into a paste and baked.

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

2
To Make White Cakes
Take 8 egg whites and one pound of double refined
sugar, sieved. Beat the eggs to a froth and as it
rises, put in some of the fine sugar, and keep beating
it till all the froth has risen. Then put to all your sugar.
The longer it's beaten the whiter it will be and when
it is stiff and will slip on a plate, then lay it in plates.
Put to it in the beating 6 grains of musk and as much
of ambergris ground very small, you may last of all
put in a few carraway seeds. And bake these after
biscuits for the oven must not be so hot as to colour them
and let them stand a good while in the oven. They will
slip off the plates.
As for the fruit biscuits, when they are dry enough take
the papers from them.

To Make Lady Bethell's Great Cake
Take 18 egg yolks, beat them and take 9 lb of fine flour
and 8 lb of currants, 2 lb of raisins, stone them and mince them.
2 quarts of good cream, 3 lb of sweet butter, 1/2 a pint
of sack, 1/2 a pint of damask rose water, 4 nutmegs grated, 1 lb
of sugar, and a little salt, 3 pints of good ale yeast. Melt
the butter in the cream. Put all these things together in
a stone pot (not the fruit till it has wrought by
the fire), cover it warm then putt in your fruit keeping
it stirring down, then when the oven is ready put it in
a sieve covering the sieve with paper and butter then
sett it in the oven and let it stand 2 hours then
slip it out of the sieve and ice it, set it again
a little while until the ice be well hardened.
If you please you may put in 2 grains of musk.

To Make a Good Cake
Take 2 lb of currants, 5 eggs, beat 3 whites a quarter of a pound
of butter, a quarter of a gill of thick cream, nutmegs, mace
and cinnamon, a small quantity, 3 spoonfulls of sack, 1 lb [and a 1/2?]
of flour, a little sugar, with half a gill of good ale
yeast, all these made into a paste and baked.