After the receipt (recipe), A Good Cake: my First Cousen Clerkes Receipt has been baked in tin cake hoops in the bake oven, the hoops are removed and the cakes are iced. The icing is prepared by whisking an egg white until stiff and adding as much double refined sugar ground very fine until attaining the good consistency.
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When the smell of done cakes filled the bake oven room from the receipt (recipe) A Good Cake: my first Cousen Clerke’s Receipt, the tin baking sheets lined with greased paper were removed from the oven and allowed to cool some before removing the tin cake hoops.
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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
After the currants and spices (nutmeg, mace and clove) are added to the risen paste for the receipt (recipe) A Good Cake: my first Cousen Clerkes Receipt then put it into … hoopes and bake it. The tin cake hoops were greased and placed on tin baking sheets lined with greased paper.
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After the paste is risen for the receipt (recipe) A Good Cake: my first Cousen Clerkes Receipt worke in your fruit and spice. The fruit is plumped and dried currants and the spice-nutmeg, mace and cloves.
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Posted in Cake hoop, Cakes, culinary history, Currants, food, food history, Great cakes, receipts, recipes | Tags: culinary history, food, food history, foodways
After the currants were washed and plumped for the receipt (recipe) A Good Cake: my first Cousen Clerkes Receipt they were placed on a bake oven drying rack covered with cloths to remove any remaining moisture.
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The receipt (recipe) A Good Cake: my first Cousen Clerkes Receipt calls for tenn pounde of currants washed. Pictured are ten pounds of dried currants being washed and plumped at the hearth. Only a quarter of these currants will be used as I am preparing one quarter of the total receipt.
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After the flour and sugar have been mixed with the ale yeast, eggs, cream, sack, and rose water for the receipt (recipe) A Good Cake: my first Cousen Clerkes Receipt let the paste rise.
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Since the original receipt (recipe) A Good Cake: my First Cousen Clerkes Receipt called for seven pounds of flour and one pound of sugar, what is pictured in my bowl is one fourth of the flour and sugar. The next step is to make a trough on one side of the flower and let the yeast and eggs being beaten together lye in it and when the Cream is blood warme put the sack and rose water into it with some of the flour mingled with it lies on the other side.
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The ingredients for the receipt (recipe) A Good Cake: my first Cousen Clerkes Receipt, 1681 are seven pounde of flower, three pounds of butter, one quart of creame if very good or else 3 pintes, a quarter of a pinte of sack, as much rose-water, 16 yolks of eggs, one pounde of suger…tenn pounde of courents…one quart ale east (yeast). The cake pictured was prepared with one quarter of the above listed ingredients.
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After the receipt (recipe) To make a Sack Posset has been covered by a dish and a cloth laid over it for a Quarter of an Hour, then strew on it some Sugar and Cinnamon, and so serve it up.
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Posted in culinary history, food, food history, posset, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 