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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After a Quarter of a Peck of Flower, three Pound of Currans, and half a Pound of Raisins of the Sun have been added for the receipt (recipe), To make an excellent Plum Cake, half a Pound of blanch’d Almonds, beat very fine with Rose-water are added.
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Posted in Almonds, Cakes, culinary history, food, food history, Great cakes, receipts, recipes | Tags: culinary history, food, food history, foodways
Following the Quarter of a Peck of Flower, three pound of Currans for the receipt (recipe), To make an excellent Plum Cake, are half a Pound of Raisins of the Sun, wash’d and ston’d, and shred small.
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After the Quarter of a Peck of Flower has been measured for the receipt (recipe), To make an excellent Plum Cake, the next ingredient to weigh is three Pound of Currans.
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Posted in Cakes, culinary history, Currants, food, food history, Great cakes, receipts, recipes | Tags: culinary history, food, food history, foodways
To start the receipt (recipe), To make an Excellent Plum Cake, first you Take a Quarter of a Peck of Flower and dry it.
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The receipt (recipe), Yellow Flummery, prepared from isinglass, white wine, lemons, egg yolk and sugar has been un-moulded and presented to table. The garnish is candied violets.
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Posted in confectionery, culinary history, Flummery, food, food history, Isinglass, receipts, recipes, Violets | Tags: confectionery, culinary history, food, food history, foodways
After the isinglass soaked in white white, lemon juice and rind and sugar have been stirred until done for the receipt (recipe), Yellow Flummery, when almost cold put it into moulds.
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After the beaten isinglass has been soaked in white wine, the juice and rind of lemon and eight beaten egg yolks and sugar added for the receipt (recipe), Yellow Flummery, then put it in saucepan, and continue stirring it.
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Posted in confectionery, culinary history, Flummery, food, food history, Isinglass, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
Heart to Hearth Cookery 