The batter for the receipt (recipe) for To make an excellent Plum Cake was baked in the bake oven in eight small cake hoops and one large cake hoop.
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The batter for the receipt (recipe) for To make an excellent Plum Cake was baked in the bake oven in eight small cake hoops and one large cake hoop.
Visit my website at: www.hearttohearthcookery.com
Posted in Bake oven, Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: Bake oven, culinary history, food, food history, foodways
To prepare the receipt (recipe), To make an excellent Plum Cake, for the bake oven, a tin baking sheet was lined with brown paper buttered where the cake hoops would be placed and the cake hoop sides buttered before adding the batter.
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Posted in Cake hoop, Cakes, culinary history, food, food history, Great cakes, receipts, recipes | Tags: culinary history, food, food history, foodways
The final and fourteenth ingredient for the receipt (recipe), To make an excellent Plum Cake, is Candied Orange and Lemon-peel slic’d. The candied lemon peel has already been added and I am using a rocker knife to slice the candied orange peel.
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After a large nutmeg is grated for the receipt (recipe), To make an excellent Plum Cake, the thirteenth ingredient is a few Carraway-seeds.
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In addition to an Ounce of Cloves and Mace, one large Nutmeg grated was added to the other eleven ingredients for the receipt (recipe), To make an excellent Plum Cake.
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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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After the flour, currants, raisins, finely beat blanched almonds, rosewater, butter, cream, ale-yeast, saffron steeped in sack are mixed together for the receipt (recipe), To make an excellent Plum Cake, ten or twelve Eggs, but half of the whites of them are added to the batter. Based on the consistency of the batter, I add five whole eggs and five yolks. The saved egg whites were used to ice the cake.
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After a Pint of Ale-Yest (yeast) is added to the batter for the receipt (recipe) To make an excellent Plum Cake, a pennyworth of Saffron steep’d in a Pint of Sack is added to the bowl containing flour, currants, raisins, almonds beat fine with rose-water, butter and cream.
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In the large redware bowl to which a Pint of Ale-Yest (yeast) is being added for the receipt (recipe), To make an excellent Plum Cake are the prior ingredients: a Quarter of a Peck of Flower, three Pound of Currans, half a pound of Raisins of the Sun, half a Pound of blanch’d Almonds beat fine with Rose-water, a Pound of Butter melted with a Pint of Cream.
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To the Quarter of a Peck of Flower, three Pound of Currans, half a pound of Raisins of the Sun, half a Pound of blanch’d Almonds beat fine with Rose-water, a Pound of Butter melted with a Pint of Cream is added to the ingredients, but not put in hot for the receipt (recipe), To make an excellent Plum Cake.
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Posted in Cakes, culinary history, food, food history, Great cakes, receipts, recipes | Tags: culinary history, food, food history, foodways