Posted by: hearttohearthcookery | April 5, 2019

Cloves and Mace

The spice that was weighed and prepared for the receipt (recipe), To make an excellent Plum Cake, was a quarter of an Ounce of Cloves and Mace.  After being made fine, they were added to the batter of flour, currants, raisins, blanched almonds beat fine with rose water, butter, cream, ale-yeast, saffron steeped in sack, and ten eggs (but only half the whites).

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Posted in Cakes, culinary history, food, food history, Great cakes, receipts, recipes | Tags: , , ,

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Responses

  1. Homefood Philosophy's avatar

    I worked on a kitchen garden project in a previous job and a cook from the 1800s had a cookbook based on the land and used mace in EVERYTHING…

    By: Nicole Kenny on April 28, 2019
    at 2:23 am

    Reply

    • hearttohearthcookery's avatar

      It seems for 18th century cooking that both mace and nutmeg are the two most prevalent spices utilized.

      By: hearttohearthcookery on April 28, 2019
      at 5:13 am

      Reply


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