To Make the Fine Great Cake
Item
Title
To Make the Fine Great Cake
Date
1694/1795
Description
A recipe for a spiced cake, made with cinnamon, nutmeg, mace, and currants, glazed and finished with orange or lemon peel.
Transcript
[top left margin: foye 10] [left margin: 40]Take your flore & set it in your warm oven one Night to dry wash and pick cleane 12 pound of curans and set them in the oven with your floore to dry when thay are dry weigh Ten pound 1/2 of flour and put it in to a larg bole put to it 2 pound of the best almonds blanchd beaten fine with a litele faire water to ceep them from oyleing rub them in your floore & put in your Curans & 2 grated nutmegs & a litele Sineman & mase beaten to gether, a pound of suger beaten small a quart of Good ale yest 40 Egs with half of the whites beaten very well a pinte of sack 3 quarts of swete Creame & 3 pound of buter in it let it stand till [struck: it] the buter be all most melted then take it of & when it is blood warm put it in to your other things & mix it well to gether. Then lay a lining cloth over it and set it a gainst a fire to rise while your oven is swept, then take it up & stir it well to gether and put it in your paper case which must be verey well buterd or else it will stick to it Cut & prick it in severall places with a Knife to the botom then set it in an oven an houre will bake it then Glase it as fine as you can. if you would have it richer you may add Citron orang & lemon peill
Subject
currants See all items with this value
almonds See all items with this value
sweet cream See all items with this value
Contributor
Caylor, Karmen
Grimm, Stephanie
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.