Old Cookery Books and Ancient Cuisine eBook

William Carew Hazlitt
This eBook from the Gutenberg Project consists of approximately 170 pages of information about Old Cookery Books and Ancient Cuisine.

To make Wormwood Cakes:—­Take one pound of double-refin’d sugar sifted; mix it with the whites of three or four eggs well beat; into this drop as much chymical oil of wormwood as you please.  So drop them on paper; you may have some white, and some marble, with specks of colours, with the point of a pin; keep your colours severally in little gallipots.  For red, take a dram of cochineel, a little cream of tartar, as much of allum; tye them up severally in little bits of fine cloth, and put them to steep in one glass of water two or three hours.  When you use the colour, press the bags in the water, and mix some of it with a little of the white of egg and sugar.  Saffron colours yellow; and must be tyed in a cloth, as the red, and put in water.  Powder-blue, mix’d with the saffron-water, makes a green; for blue, mix some dry powder-blue with some water.

A French Cake to eat hot:—­Take a dozen of eggs, and a quart of cream, and as much flour as will make it into a thick batter; put to it a pound of melted butter, half a pint of sack, one nutmeg grated, mix it well, and let it stand three or four hours; then bake it in a quick oven, and when you take it out, split it in two, and pour a pound of butter on it melted with rose-water; cover it with the other half, and serve it up hot.

To make the thin Dutch Bisket:—­Take five pounds of flour, and two ounces of carraway-seeds, half a pound of sugar, and something more than a pint of milk.  Warm the milk, and put into it three-quarters of a pound of butter; then make a hole in the middle of your flour, and put in a full pint of good ale-yeast; then pour in the butter and milk, and make these into a paste, and let it stand a quarter of an hour by the fire to rise; then mould it, and roll it into cakes pretty thin; prick them all over pretty much or they will blister; so bake them a quarter of an hour.

To make Dutch Ginger-bread:—­Take four pounds of flour, and mix with it two ounces and a half of beaten ginger; then rub in a quarter of a pound of butter, and add to it two ounces of carraway-seeds, two ounces of orange-peel dried and rubb’d to powder, a few coriander-seeds bruised, two eggs:  then mix all up in a stiff paste, with two pounds and a quarter of treacle; beat it very well with a rolling-pin, and make it up into thirty cakes; put in a candied citron; prick them with a fork:  butter papers three double, one white, and two brown; wash them over with the white of an egg; put them into an oven not too hot, for three-quarters of an hour.

To make Cakes of Flowers:—­Boil double-refin’d sugar candy-high, and then strew in your flowers, and let them boil once up; then with your hand lightly strew in a little double-refin’d sugar sifted; and then as quick as may be, put it into your little pans, made of card, and pricked full of holes at bottom.  You must set the pans on a pillow, or cushion; when they are cold, take them out.

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Old Cookery Books and Ancient Cuisine from Project Gutenberg. Public domain.
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