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Classic
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page 58
sugar, and then roll them pretty thin into what form you please; put them on tin
plates and hold them before the fire to rise again, before you set them in; your
oven must be pretty quick.
To make Buns.
Take two pounds of fine flour, a pint of ale yeast, with a little sack, and
three eggs beaten; knead all these together with a little warm milk, nutmeg and
salt. Lay it before the fire till it rise very light. Then knead into it a pound
of fresh butter, and a pound of round carraway comfits, and bake them in s quick
oven, on floured papers, in what shape you please.
Good Fritters.
Mix half a pint of good cream very thick with flour, beat six eggs, leaving out
four whites; add six spoonfuls of sack, and strain them into the cream; put in a
little grated nutmeg, ginger, cinnamon and salt; then put in another half pint
of cream, and beat the batter near an hour; pare and slice your apples thin, dip
every piece in the batter, and throw them into a pan with boiling lard.
Pan Cakes.
Take a pint of thick cream, six spoonfuls of sack and half a pint of fine flour,
six eggs but only three whites, one grated nutmeg, a quarter of a pound of
melted butter, a very little salt, and some sugar; fry these thin in a dry pan.
Plumb Cake.
Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a little
salt, one pound of citron, orange peel candid, and almonds bleached, 6 pound of
flour, (well dryed) beat 21 eggs, and add with 1 quart new ale yeast, half pint
of wine, 3 half pints of cream and raisins.
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Classic
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