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8
How to Make Queen Eliz excellent Cake
Take A quarter of A Peck of ye finest Floure
you can gett A Pint of Cream 2 yolks of Eggs
without ye whits well beaten 3 quarter's of A Pound
of Butter gentlely melted and Poured on the floure
1 pint of good Ale yest Strained and halfe
A quarter of A Pint of Rose water with some
musk or Ambergrease desolved in it season All
these with A Pennyworth of mace and cloves A
little nutmegg all finely beaten with a Little salt
A pound and a half of ye best carran's well Piked
And washed in warme water A Pound of ye Best
Raysons of ye sune Stoaned and shredd small
halfe A Pound of Almonds blanched and beaten
very fine with A Little Rose Water for fear of
Oyleing halfe A Pound of fine Sugar beaten small
first mingle yn Knead all these things Exceeding
well togeather, then lett them lie A full houre
in the dough, and when ye oven is Ready make
up ye cake lett not ye oven be too Hott shutt
not the mouth close but stir ye cake now and
then that it may bake all a like lett it not
Stand A full Houre in the oven; against you
draw it you must have ready some Rose water
and fine white sugar beaten together in A
Porringer untill it be very thick then with
A little Brush or tuft wett ye upper side of
the Cake all over and sett it into ye
Oven to dry.
Observe these directions in ye mingleing Kneading and Bakeing

8
How to Make Queen Elizabeth's Excellent Cake
Take a quarter of a peck of the finest flour
you can get; a pint of cream; 2 egg yolks
without the whites, well beaten; 3 quarters of a pound
of butter gently melted and poured on the flour;
1 pint of good ale yeast, strained; and half
a quarter of a pint of rose water with some
musk or ambergirs dissolved in it. Season all
these with a pennyworth of mace and cloves, a
little nutmeg, all finely beaten, with a little salt;
a pound and a half of the best currants, well picked
and washed in warm water; a pound of the best
raisins of the sun, stoned and shred small;
half a pound of almonds, blanched and beaten
very fine with a little rose water for fear of
oiling; half a pound of find sugar, beaten small.
First mingle, then knead all these things exceedingly
well together, then let them lie a full hour
in the dough, and when the oven is ready make
up the cake. Let not the oven be too hot, shut
not the mouth close but stir the cake not and
then that it may bake all alike. Let it not
stand a full hour in the oven. When you
draw it, you must have ready some rosewater
and fine white sugar beaten together in a
porringer until it be very thick, then with
a little brush or tuft wet the upper side of
the cake all over and set it into the
oven to dry.
Observe thse directions in the mingling, kneading and baking.

8
How to Make Queen Eliz excellent Cake
Take A quarter of A Peck of ye finest Floure
you can gett A Pint of Cream 2 yolks of Eggs
without ye whits well beaten 3 quarter's of A Pound
of Butter gentlely melted and Poured on the floure
1 pint of good Ale yest Strained and halfe
A quarter of A Pint of Rose water with some
musk or Ambergrease desolved in it season All
these with A Pennyworth of mace and cloves A
little nutmegg all finely beaten with a Little salt
A pound and a half of ye best carran's well Piked
And washed in warme water A Pound of ye Best
Raysons of ye sune Stoaned and shredd small
halfe A Pound of Almonds blanched and beaten
very fine with A Little Rose Water for fear of
Oyleing halfe A Pound of fine Sugar beaten small
first mingle yn Knead all these things Exceeding
well togeather, then lett them lie A full houre
in the dough, and when ye oven is Ready make
up ye cake lett not ye oven be too Hott shutt
not the mouth close but stir ye cake now and
then that it may bake all a like lett it not
Stand A full Houre in the oven; against you
draw it you must have ready some Rose water
and fine white sugar beaten together in A
Porringer untill it be very thick then with
A little Brush or tuft wett ye upper side of
the Cake all over and sett it into ye
Oven to dry.
Observe these directions in ye mingleing Kneading and Bakeing

8
How to Make Queen Elizabeth's Excellent Cake
Take a quarter of a peck of the finest flour
you can get; a pint of cream; 2 egg yolks
without the whites, well beaten; 3 quarters of a pound
of butter gently melted and poured on the flour;
1 pint of good ale yeast, strained; and half
a quarter of a pint of rose water with some
musk or ambergirs dissolved in it. Season all
these with a pennyworth of mace and cloves, a
little nutmeg, all finely beaten, with a little salt;
a pound and a half of the best currants, well picked
and washed in warm water; a pound of the best
raisins of the sun, stoned and shred small;
half a pound of almonds, blanched and beaten
very fine with a little rose water for fear of
oiling; half a pound of find sugar, beaten small.
First mingle, then knead all these things exceedingly
well together, then let them lie a full hour
in the dough, and when the oven is ready make
up the cake. Let not the oven be too hot, shut
not the mouth close but stir the cake not and
then that it may bake all alike. Let it not
stand a full hour in the oven. When you
draw it, you must have ready some rosewater
and fine white sugar beaten together in a
porringer until it be very thick, then with
a little brush or tuft wet the upper side of
the cake all over and set it into the
oven to dry.
Observe thse directions in the mingling, kneading and baking.