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Classic
Cook Books
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page 152
Butter a pan, put it in, and then bake it an hour in a quick oven.
A Seed Cake.
Take three pounds of fine flour, and rub in two pounds of butter; eight eggs,
and four whites, a little cream, and five spoonfuls of yeast. Mix all together,
and put it before the fire to rise; then add three quarters of a pound of
carraway-seeds, and put it in a hoop or tin rim well buttered. An hour and a
half will bake it.
Fine Almond Cakes.
Take a pound of Jordan Almonds, blanch them, beat them very fine with a little
orange-flower water, to keep them from oiling; then take a pound and a quarter
of fine sugar, boil it to a high candy, and put in your almonds. Then take two
fresh lemons, grate off the rind very thin, and put as much juice as to make it
of a quick taste, put this mixture into glasses, set it in a stove, stirring
often, that it may not candy: so when it is a little dry, part it into small
cakes upon sheets of paper, or tin, to harden.
Saffron Cakes.
Take half a peck of the finest flour, a pound of butter, and a pint of cream, or
good milk; set the milk on the fire, put in the butter, and
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Classic
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