To make the best Litele plombe Kakes [little plum cakes]
Item
Title
To make the best Litele plombe Kakes [little plum cakes]
Date
1694/1795
Transcript
To make the best Litele plombe Kakes [little plum cakes]
Take 2 pound of Curons well washt & pict & one pound of whit sugar finly Beat onn pound of Butter wash’t in Rose wattar one [unintelligible] of thick Creame, the yolks of 4 eges, sum nutmegs & Cloves take as much fine flowre as will make all this up into a paste, then make them up into Little cakes Lay them upon buter’d papers, & so bake them Half an houre will do it
Take 2 pound of Curons well washt & pict & one pound of whit sugar finly Beat onn pound of Butter wash’t in Rose wattar one [unintelligible] of thick Creame, the yolks of 4 eges, sum nutmegs & Cloves take as much fine flowre as will make all this up into a paste, then make them up into Little cakes Lay them upon buter’d papers, & so bake them Half an houre will do it
Subject
Contributor
Oberle, George
Caylor, Karmen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.