After the receipt (recipe) for Nun’s Cake had cooled sufficiently in the tin cake hoops for the hoops to be removed, double refined sugar was sieved over the tops and now the cakes are ready to be served.
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After the aroma of the receipt (recipe) Nun’s Cake wafted through the kitchen, the sixteen tinned cake hoops on the paper lined tin baking sheets were removed from the oven. They will sit for a short time and then the hoops will be removed.
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After the batter for the receipt (recipe) Nun’s Cake has been put in the buttered hoops on tin baking sheets lined with buttered paper, the sheets were placed in the bake oven until done.
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After the tincture of saffron was added to the ingredients for the receipt (recipe) Nun’s Cake butter the hoops and put it in. There were two tin baking sheets lined with buttered paper readied for the bake oven.
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After the batter for the receipt (recipe) Nun’s Cake has been beaten for two hours put in a little tincture of saffron to colour it. Saffron is the brillian orange-yellow hand-picked stigmas from the Crocus sativus flower. The tincture was made by adding several stigmas to a small amount of alcohol.
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After the carraway seeds have been strewed in by degrees for the receipt (recipe) Nun’s Cake beat it for two hours together. Note that hands worked much more efficiently than use of a wood spoon.
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After the orange flower water, flour, and sugar have been mixed in the batter for the receipt (recipe) Nun’s Cake take ounces of carraway-seeds and strew them in beating it up all the time.
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After 35 eggs (minus 16 whites) has been added to the four pounds of butter for the receipt (recipe) Nuns Cake then put in four large spoonfuls of orange flower water then take your four pounds of fine flour and three pounds of double-refined sugar …and strew them in by degrees, beating it up all the time.
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After four pounds of butter have been been beat until it is as fine as cream for the receipt (recipe) Nun’s Cake then beat 35 eggs, leave out 16 whites. Pictured is only half the total eggs as the receipt was prepared in two bowls.
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For the 1788 receipt (recipe) Nun’s Cake take four pounds of butter, beat it with your hand till it is fine as cream. What is pictured is two pounds of butter as the full receipt was prepared in two different bowls.
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Posted in Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 