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Classic
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page 153
a good deal of sugar; then strain saffron to your taste and liking into the
milk; take seven or eight eggs, with two yolks, and seven or eight spoonfuls of
yeast; put the milk to it when it is almost cold, with salt, and coriander
seeds; knead them all together, make them up in reasonable sized cakes, and bake
them in a quick oven.
Orange Cakes.
Take the peels of four oranges, being first pared, and the meat taken out; boil
them tender, and beat them small in a marble mortar; then take the pulp of them,
and two more oranges, the seeds and shins being picked out, and mix them with
the peelings that are beaten, set them on the fire, with a spoonful or two of
orange-flower water, keeping it stirring till that moisture is pretty well dried
up; then have ready to every pound of that pulp, four pounds and a quarter of
double refined sugar, finely sifted. Make the sugar very hot, dry it upon the
fire, and then mix it and the pulp together; set it on the fire again, till the
sugar be well melted, but take care it does not boil. You may put in a little
peel, shred small or grated; and when it is cold, draw it up in double papers;
dry them before the fire, and when you turn them, put two together, or you may
keep them in deep glasses or pots, and dry them as you have occasion.
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