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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Posted in Cake hoop, Cakes, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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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Posted in Cakes, culinary history, food, food history, receipts, recipes, Saffron | Tags: culinary history, food, food history, foodways
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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Posted in Cakes, Caraway, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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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This 1777 receipt (recipe) for Snow-balls are still in their tin baking pans but are now ready to be plated for the table. Inside the hot-water paste (crust) is an apple filled with orange marmalade. After they were baked and iced, the tins of iced Snow-balls were placed back in a slack bake oven to set the oven.
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After the receipt (recipe) Snow-balls are iced set them to harden in the oven if it slack. The two tins of Snow-balls were set back in the oven when slack to set but not brown the icing.
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After the receipt (recipe) Snow-balls are taken out of the oven, ice the well, in the same manner as a cake. The icing is made with an egg white beaten stiff, sugar processed in a marble mortar and pestle until proper for icing, and rose-flower water.
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Posted in apples, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 