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Classic
Cook Books
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page 151
flour as will make it up; stir them well together, and put them into your
patty-pans, being well buttered; bake them in an oven, almost as hot as for
bread, for half an hour; then take them out and glaze them, and let them stand
but a little after the glazing is on to rise.
Uxbridge Cakes.
Take a pound of wheat flour, seven pounds of currants, half a nutmeg, and four
pounds of butter; rub your butter cold very well among the meal. Dress the
currants very well in the flour, butter, and seasoning, and knead it with so
much good and new yeast as will make it into a pretty high paste: usually
two-penny-worth of yeast to that quantity. After it is kneaded well together,
let it stand an hour to rise. You may put half a pound of paste in a cake.
A Pound Cake.
Take a pound of butter, beat it in an earthen pan with your hand one way till it
is like a fine thick cream; then have ready twelve eggs, with half the whites;
beat them well first, and also beat them up with the butter, working into it a
pound of flour, a pound of sugar, and a few carraways, for an hour with your
hand, or a great wooden spoon.
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Classic
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