|
Classic
Cook Books
< last page | next page >
page 63
to one and a quarter pound flour, put into pans cover with paper, and bake in a
quick well heat oven, twelve or sixteen minutes.
Pound Cake.
One pound sugar, one pound butter, one pound flour, one pound or ten eggs, rose
water one gill, spices to your taste; watch it well, it will bake in a slow oven
in fifteen minutes.
Another (called) pound Cake.
Work three quarters of a pound butter, one pound of good sugar, 'till very
white, whip ten whites to a foam, add the yolks and beat together, add one spoon
rose water, two of brandy, and put the whole to one and a quarter of a pound of
flour, if yet too soft add flour and bake slowly.
Soft cakes in little pans.
One and half pound sugar, half pound butter, rubbed into two pounds flour, add
one glass wine, one do. rose water, eighteen eggs and a nutmeg.
A light cake to bake in small cups.
Half a pound sugar, half a pound butter, rubbed into two pounds flour, one glass
wine, one do. rose water, two do. emptins, a nutmeg, cinnamon and currants.
Shrewsbury Cake.
One pound butter, three quarters of a pound of sugar, a little mace, four eggs
mixed and beat with your hand, till very light, put the composition to one pound
flour, roll it into small cakes--bake with a light oven.
N. B. In all cases where spices are named, it is supposed that they be pounded
fine and sifted; sugar must be dried and rolled fine; flour dried in an oven;
eggs well beat or whipped into a raging foam.
< last page | next page >
Classic
Cook Books
|
