The Wood Street Cake

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 the fire, take 22 Eggs, half the 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 quart of creame a Pinte of good ale yest put your Suger & spice in to your floure and Mingele them well together then put in the melted buter & warm creame warmer than blood 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 the oven—
Subject: currants; See all items with this value cakes; See all items with this value cinnamon; See all items with this value ginger; See all items with this value baking; See all items with this value flour; See all items with this value eggs; See all items with this value sugar; See all items with this value butter; See all items with this value cream; See all items with this value yeast
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.

Media: http://wizwah.gmu.edu/oberle/files/original/f9098d9dbb4369e29fd357ce1b772b9a.jpg