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Classic
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page 149
A Spanish Cake.
Take twelve eggs, three quarters of a pound of the best moist sugar, mill them
in a chocolate mill, till they are all of a lather; then mix in one pound of
flour, half a pound of pounded almonds, two ounces of candied orange-peel, two
ounces of citron, four large spoonfuls of orange or rose water, half an ounce of
cinnamon, and a glass of sack. It is best when baked in a slow oven.
Portugal Cakes.
Put a pound of fine sugar, a pound of fresh butter, five eggs, and a little
mace, beaten, into a broad pan; beat it with your hands till it is very light,
and looks curdling; then put thereto a pound of flour, and half a pound of
currants very dry; beat them together, fill tin pans, and bake them in a slack
oven.
You may make seed cakes the same way, only put in carraway-seeds instead of
currants.
Dutch Cakes.
Take five pounds of flour, two ounces of carraway-seeds, half a pound of sugar,
and something more than a pint of milk, put into it three quarters of a pound of
butter, then make a hole in the middle of the flour, and put in a full pint of
good ale-yeast: pour in the butter and milk, and make these into a paste,
letting it stand a quarter of an hour before
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