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William Carew Hazlitt
This eBook from the Gutenberg Project consists of approximately 142 pages of information about Old Cookery Books and Ancient Cuisine.

V.—­CAKES.

To make Shrewsbury Cakes:—­Take to one pound of sugar, three pounds of the finest flour, a nutmeg grated, some beaten cinamon; the sugar and spice must be sifted into the flour, and wet it with three eggs, and as much melted butter, as will make it of a good thickness to roll into a paste; mould it well and roll it, and cut it into what shape you please.  Perfume them, and prick them before they go into the oven.

To make Whetstone Cakes:—­Take half a pound of fine flour, and half a pound of loaf sugar searced, a spoonful of carraway-seeds dried, the yolk of one egg, the whites of three, a little rose-water, with ambergrease dissolved in it; mix it together, and roll it out as thin as a wafer; cut them with a glass; lay them on flour’d paper, and bake them in a slow oven.

To make Portugal Cakes:—­Take a pound and a quarter of fine flour well dried, and break a pound of butter into the flour and rub it in, add a pound of loaf-sugar beaten and sifted, a nutmeg grated, four perfumed plums, or some ambergrease; mix these well together, and beat seven eggs, but four whites, with three spoonfuls of orange-flower-water; mix all these together, and beat them up an hour; butter your little pans, and just as they are going into the oven, fill them half full, and searce some fine sugar over them; little more than a quarter of an hour will bake them.  You may put a handful of currants into some of them; take them out of the pans as soon as they are drawn, keep them dry, they will keep good three months.

To make Jumbals:—­Take the whites of three eggs, beat them well, and take off the froth; then take a little milk, and a little flour, near a pound, as much sugar sifted, a few carraway-seeds beaten very fine; work all these in a very stiff paste, and make them into what form you please bake them on white paper.

To make March-pane:—­Take a pound of Jordan almonds, blanch and beat them in a marble mortar very fine; then put to them three-quarters of a pound of double-refin’d sugar, and beat with them a few drops of orange-flower-water; beat all together till ’tis a very good paste, then roll it into what shape you please; dust a little fine sugar under it as you roll it to keep it from sticking.  To ice it, searce double-refined sugar as fine as flour, wet it with rose-water, and mix it well together, and with a brush or bunch of feathers spread it over your march-pane:  bake them in an oven that is not too hot:  put wafer-paper at the bottom, and white paper under that, so keep them for use.

To make the Marlborough Cake:—­Take eight eggs, yolks and whites, beat and strain them, and put to them a pound of sugar beaten and sifted; beat it three-quarters of an hour together; then put in three-quarters of a pound of flour well dried, and two ounces of carraway-seeds; beat it all well together, and bake it in a quick oven in broad tin-pans.

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