The Wood Street Cake
Item
Title
The Wood Street Cake
Date
1694/1795
Description
A recipe for a baked cake, using cinnamon, ginger, and currants.
Transcript
The Wood Street Cake
[inserted left margin: 13] Take 8 pintes of fine floure dried, 10 pound of curans plumped, & dried in a Sieve be fore ye fire, take 22 Eggs, half ye whites, a pounde of suger finely beaten, & sifted, half an ounce of sinemond, and Ginger finely beaten 3 pound [&] a half of buter finely melted over warm w[ater] a qurt of creame a Pinte of good ale yest put your Suger & spice in to your floure and Mingele ym well to gether yn put in ye Melted buter & warm creame warmer yn blood -- [text loss] warm put in your eges & yest being well beaten to gether, mingele these well with your Corons & so make it up and put it in to ye oven --
[inserted left margin: 13] Take 8 pintes of fine floure dried, 10 pound of curans plumped, & dried in a Sieve be fore ye fire, take 22 Eggs, half ye whites, a pounde of suger finely beaten, & sifted, half an ounce of sinemond, and Ginger finely beaten 3 pound [&] a half of buter finely melted over warm w[ater] a qurt of creame a Pinte of good ale yest put your Suger & spice in to your floure and Mingele ym well to gether yn put in ye Melted buter & warm creame warmer yn blood -- [text loss] warm put in your eges & yest being well beaten to gether, mingele these well with your Corons & so make it up and put it in to ye oven --
Subject
Contributor
Grimm, Stephanie
Ochsner, Elizabeth
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.