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

To Make the Fine Great Cake
Take your flore & set it in your [inserted above: warm] oven one Night to dry wash and pick cleane [12] pound of [curans] and set ym in ye oven with your floore to dry when [thay] are dry weigh [Ten] pound [1/2] of flo[w]r and put it in to a larg bole put to it 2 pound of ye best almonds blanchd beaten fine with a litele faire water to [ceep] ym - from [cyleing] rub ym 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 ye 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 yn 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, yn take it up & stir it well to gether and put it in your paper case which must be ver[ey] well buterd or else it will stick to it [illegible] & prick it in severall places with a Knife to ye botom yn set it in an oven an - houre will bake it yn Glase it as fine as you can, if you would have it richer you may add Citron orang & lemon peill

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.

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