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Classic
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page 55
work in three pounds of blanched almonds; and having beaten four pounds of eggs,
and strained them through a sieve, put them in; beat them all together till they
are thick and look white. Then add half a pint French brandy, half a pint of
sack, a small quantity of ginger, and about two ounces each, of mace, cloves,
and cinnamon, with three large nutmegs, all beaten in a morter as fine as
possible. Then shake in gradually four pounds of well dried and sifted flour.
When the oven is well prepared and a tin hoop to bake it in, stir into this
mixture (as you put it into the hoop) seven pounds of currants well washed and
rubbed, and such a quantity of candid orange, lemon, and citron, in equal
proportions as shall be thought convenient. The oven must be quick, and the cake
will at least take four hours to bake it; Or, you may make two or more cakes out
of these ingredients. You must beat it with your hands, and the currants must be
plumped by pouring upon them boiling water, and drying them before the fire. Put
them warm into the cake.
Portugal Cakes.
Put a pound of fine sugar, a pound of fresh butter, five eggs, and a little
mace, beaten, into a bread 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
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