dried, the yolk of one egg, the whites of three,
a little rose-water, with ambergrease dissolved
in it✪ Whetstone Cakes ; mix it together, and roll it out as thin
as a wafer ; cut them with a glass ; lay them
on flour’d paper, and bake them in a slow
oven.
To make Portugal Cakes: — Take a pound
and a quarter of fine flour well dried, and
break a pound of butter into the flour and rub
it in, add a pound of loaf-sugar beaten and
sifted, a nutmeg grated, four perfumed plums,
or some ambergrease ; mix these well together,
and beat seven eggs, but four whites, with
three spoonfuls of orange-flower-water✪ Portugal Cakes ; mix
all these together, and beat them up an hour ;
butter your little pans, and just as they are
going into the oven, fill them half full, and
searce some fine sugar over them ; little more
than a quarter of an hour will bake them.
You may put a handful of currants into some
of them ; take them out of the pans as soon
as they are drawn, keep them dry, they will
keep good three months.
To make Jumbals: — Take the whites of
three eggs, beat them well, and take off the
Early Receipts.
129
froth ; then take a little milk, and a little flour,
near a pound, as much sugar sifted, a few
carraway-seeds beaten very fine✪ Jumbals ; work all
these in a very stiff paste, and make them
into what form you please • bake them on
white paper.
To make March-pane : — Take a pound of
Jordan almonds, blanch and beat them in
a marble mortar very fine ; then put to them
three-quarters of a pound of double-refin’d
sugar, and beat with them a few drops of
orange-flower-water✪ March-pane ; beat all together till ’tis
a very good paste, then roll it into what shape
you please ; dust a little fine sugar under it as
you roll it to keep it from sticking. To ice
it, searce double-refined sugar as fine as flour,
wet it with rose-water, and mix it well together,
and with a brush or bunch of feathers spread
it over your march-pane : bake them in an
oven that is not too hot : put wafer-paper at
the bottom, and white paper under that, so
keep them for use.
To make the Marlborough Cake: — Take
eight eggs, yolks and whites, beat and strain
them, and put to them a pound of sugar
K
130
Early Receipts .
beaten and sifted ; beat it three-quarters of an
hour together ; then put in three-quarters of a
pound of flour well dried, and two ounces of
carraway-seeds✪ Marlborough Cake ; beat it all well together, and
bake it in a quick oven in broad tin-pans.
To make Wormwood Cakes: — Take one
pound of double-re fin’d sugar sifted ; mix it
with the whites of three or four eggs well
beat ; into this drop as much chymical oil of
wormwood as you please✪ Wormwood Cakes. So drop them
on paper; you may have some white, and
some marble, with specks of colours, with the
point of a pin ; keep your colours severally
in little gallipots. For red, take a dram of
cochineel, a little cream of tartar, as much of
allum ; tye them up severally in little bits of
fine cloth, and put them to steep in one glass
of water two or three hours. When you use
the colour, press the bags in the water, and
mix some of it with a little of the white of egg
and sugar. Saffron colours yellow ; and must
be tyed in a cloth, as the red, and put in
water. Powder-blue, mix’d with the saffron-
water, makes a green ; for blue, mix some
dry powder-blue with some water.
Early Receipts. 13 1
Page 41 · 6 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
dried, the yolk of one egg, the whites of three, a little rose-water, with ambergrease dissolved in it ; mix it together, and roll it out as thin as a wafer ; cut them with a glass ; lay them on flour’d paper, and bake them in a slow oven.
To make Portugal Cakes: — Take a pound and a quarter of fine flour well dried, and break a pound of butter into the flour and rub it in, add a pound of loaf-sugar beaten and sifted, a nutmeg grated, four perfumed plums, or some ambergrease ; mix these well together, and beat seven eggs, but four whites, with three spoonfuls of orange-flower-water ; mix all these together, and beat them up an hour ; butter your little pans, and just as they are going into the oven, fill them half full, and searce some fine sugar over them ; little more than a quarter of an hour will bake them. You may put a handful of currants into some of them ; take them out of the pans as soon as they are drawn, keep them dry, they will keep good three months.
To make Jumbals: — Take the whites of three eggs, beat them well, and take off the froth ; then take a little milk, and a little flour, near a pound, as much sugar sifted, a few carraway-seeds beaten very fine ; work all these in a very stiff paste, and make them into what form you please • bake them on white paper.
To make March-pane : — Take a pound of Jordan almonds, blanch and beat them in a marble mortar very fine ; then put to them three-quarters of a pound of double-refin’d sugar, and beat with them a few drops of orange-flower-water ; beat all together till ’tis a very good paste, then roll it into what shape you please ; dust a little fine sugar under it as you roll it to keep it from sticking. To ice it, searce double-refined sugar as fine as flour, wet it with rose-water, and mix it well together, and with a brush or bunch of feathers spread it over your march-pane : bake them in an oven that is not too hot : put wafer-paper at the bottom, and white paper under that, so keep them for use.
To make the Marlborough Cake: — Take eight eggs, yolks and whites, beat and strain them, and put to them a pound of sugar
K
Early Receipts .
beaten and sifted ; beat it three-quarters of an hour together ; then put in three-quarters of a pound of flour well dried, and two ounces of carraway-seeds ; beat it all well together, and bake it in a quick oven in broad tin-pans.
To make Wormwood Cakes: — Take one pound of double-re fin’d sugar sifted ; mix it with the whites of three or four eggs well beat ; into this drop as much chymical oil of wormwood as you please. So drop them on paper; you may have some white, and some marble, with specks of colours, with the point of a pin ; keep your colours severally in little gallipots. For red, take a dram of cochineel, a little cream of tartar, as much of allum ; tye them up severally in little bits of fine cloth, and put them to steep in one glass of water two or three hours. When you use the colour, press the bags in the water, and mix some of it with a little of the white of egg and sugar. Saffron colours yellow ; and must be tyed in a cloth, as the red, and put in water. Powder-blue, mix’d with the saffronwater, makes a green ; for blue, mix some dry powder-blue with some water.
Early Receipts. 13 1
Records on this page
Whetstone CakesPortugal CakesJumbalsMarch-paneMarlborough CakeWormwood Cakes