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: [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 2 pound & a half of buter finely melted over warm w[text loss] 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: 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; See all items with this value currant
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.

Item sets: Fairfax Cookbook; Food; Breads & Baked Goods

Position: 556 (1 views)