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Classic
Cook Books
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page 56
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 the fire to rise; then mould
it, and roll it into cakes pretty thin; prick them all over pretty much, or they
will blister, and bake them a quarter of an hour.
Queen Cakes.
Take a pound of sugar, beat it fine, pour in yolks and whites of 2 eggs, half a
pound of butter, a little rose-water, 6 spoonfuls of warm cream, a pound of
currants, and as much flour as will make it up; stir them well together, and put
them into your patty-pans, being well buttered; bake them in an oven almost as
hot as for bread, for half an hour; then take them out and glaze them, and let
them stand but a little after the glazing is on to rise.
Uxbridge Cakes.
Take a pound of wheat flour, seven pounds of currants, half a nutmeg, and four
pounds of butter; rub your butter cold very well among the meal. Dress the
currants very well in the flour, butter and seasoning, and knead it with so much
good and new yeast as will make it into a pretty high paste. After it is kneaded
well together, let it stand an hour to rise. You may put half a pound of paste
in a cake.
Orange Cake.
Take the peels of four oranges, being first pared, and the meat taken out; boil
them tender, and beat them small in a marble morter; then take the pulp of them,
and two more oranges, the seeds and skins being picked out, and mix them with
the peelings that are beaten, set them on the
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Classic
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