Page 27

11
To Make The Lady Strowds Cake
Take your flowr and putt it in A warme Oven all
night to dry wash and Pick clean 12 Pound of currans
and sett ym in ye oven with ye Floure when they are dryed
weigh Tenn Pound and A halfe of Flowre and putt it into
A large bowle and Putt to it A Pound of Almonds Blancht
And beaten with A little faire water to keep ym from
oyling Rub ym well into your Floure and putt in yr
Currans And 2 Nutmeggs grated and A Little cinamon
And mace Beaten and halfe A Pound Sugar beaten small
A quart of good Ale yest and 40 Eggs with halfe ye
Whits beaten very well togeather A Pint of Sack and
3 quarts of thick creame and three Pound of Butter
Sett your cream on ye fire and putt your butter into it
and lett it stand till ye butter be Allmost melted
then take it of and when it is blood warme putt it into
the other things and mix ym all well togeather yn lay
A cloth over itt and Sett it before the fire to rise
while the oven is A Sweeping yn take it up and stir
it well togeather, so putt it into your case or Hoope
wch must be very well buttered cutt it and Prick
it in severall Places to ye Bottome so sett it into
the Oven. when it is Baked pull of ye papers and Ice
it with fine Lofe Sugar beaten with ye Whits of Eggs
and Rose Water and if you Please. may grind A
little Musk with your Sugar, when it is Ised you must
sett it in ye oven till ye Ice be hardned ye oven must not
be too Hott
When you sett it into the Oven make
this marke in ye middle of ye cake, with
a knife down to the bottom it will hinder
it from hufing
S

11
To Make The Lady Stroud's Cake
Take your flour and put it in a warm oven all
night to dry. Wash and pick clean 12 pounds of currants
and let them dry in the oven with the flour. When they are dried
weigh ten pound and a half of flour and put it into
a large bowl and put to it a pound of almonds, blanched and beaten with a little fair water to keep them from
oiling. Rub them well into your flour and put in your
currants and two nutmegs, grated; and a little cinnamon
and mace, beaten; and half a pound sugar, beaten small;
a quart of good ale yeast; and 40 eggs, with half the
whites beaten very well together; a pint of sack; and
3 quarts of thick cream; and three pounds of butter.
Set your cream on the fire and put your butter into it
and let it stand till the butter be almost melted.
Then take it off and when it is blood warm, put it into
the other things and mix them all well together. Then lay
a cloth over it and set it before the fire to rise
while the oven is a-sweeping. Then take it up and stir
it well together. So put it into your case or hoop,
which must be very well buttered. Cut it and prick
it in several places to the bottom, so set it into
the oven. When it is baked, pull off the papers and ice
it with fine loaf sugar beaten with the white of eggs
and rose water. And if you please, [you] may grind a
little musk with your sugar. When it is iced you must
set it in the oven till the ice be hardened. The oven must not
be too hot.
When you set it into the oven make
this mark in the middle of the cake, with
a knife down to the bottom. It will hinder
it from hufing [puffing?].
S

11
To Make The Lady Strowds Cake
Take your flowr and putt it in A warme Oven all
night to dry wash and Pick clean 12 Pound of currans
and sett ym in ye oven with ye Floure when they are dryed
weigh Tenn Pound and A halfe of Flowre and putt it into
A large bowle and Putt to it A Pound of Almonds Blancht
And beaten with A little faire water to keep ym from
oyling Rub ym well into your Floure and putt in yr
Currans And 2 Nutmeggs grated and A Little cinamon
And mace Beaten and halfe A Pound Sugar beaten small
A quart of good Ale yest and 40 Eggs with halfe ye
Whits beaten very well togeather A Pint of Sack and
3 quarts of thick creame and three Pound of Butter
Sett your cream on ye fire and putt your butter into it
and lett it stand till ye butter be Allmost melted
then take it of and when it is blood warme putt it into
the other things and mix ym all well togeather yn lay
A cloth over itt and Sett it before the fire to rise
while the oven is A Sweeping yn take it up and stir
it well togeather, so putt it into your case or Hoope
wch must be very well buttered cutt it and Prick
it in severall Places to ye Bottome so sett it into
the Oven. when it is Baked pull of ye papers and Ice
it with fine Lofe Sugar beaten with ye Whits of Eggs
and Rose Water and if you Please. may grind A
little Musk with your Sugar, when it is Ised you must
sett it in ye oven till ye Ice be hardned ye oven must not
be too Hott
When you sett it into the Oven make
this marke in ye middle of ye cake, with
a knife down to the bottom it will hinder
it from hufing
S

11
To Make The Lady Stroud's Cake
Take your flour and put it in a warm oven all
night to dry. Wash and pick clean 12 pounds of currants
and let them dry in the oven with the flour. When they are dried
weigh ten pound and a half of flour and put it into
a large bowl and put to it a pound of almonds, blanched and beaten with a little fair water to keep them from
oiling. Rub them well into your flour and put in your
currants and two nutmegs, grated; and a little cinnamon
and mace, beaten; and half a pound sugar, beaten small;
a quart of good ale yeast; and 40 eggs, with half the
whites beaten very well together; a pint of sack; and
3 quarts of thick cream; and three pounds of butter.
Set your cream on the fire and put your butter into it
and let it stand till the butter be almost melted.
Then take it off and when it is blood warm, put it into
the other things and mix them all well together. Then lay
a cloth over it and set it before the fire to rise
while the oven is a-sweeping. Then take it up and stir
it well together. So put it into your case or hoop,
which must be very well buttered. Cut it and prick
it in several places to the bottom, so set it into
the oven. When it is baked, pull off the papers and ice
it with fine loaf sugar beaten with the white of eggs
and rose water. And if you please, [you] may grind a
little musk with your sugar. When it is iced you must
set it in the oven till the ice be hardened. The oven must not
be too hot.
When you set it into the oven make
this mark in the middle of the cake, with
a knife down to the bottom. It will hinder
it from hufing [puffing?].
S