To half a peck of fine flower, take a pound and half
of Butter, in this manner. Put your Butter with
at least three quarts of cold water✪ Short and Crisp Crust for Tarts and Pyes (it imports not
how much or how little the water is) into a little
kettle to melt, and boil gently : as soon as it is
melted, scum off the Butter with a ladle, pouring it
by ladlefuls (one a little after another, as you knead
it with the flower) to some of the flower (which you
take not all at once, that you may the better dis-
cern, how much Liquor is needful) and work it
very well into Paste. When all your butter is
kneaded, with as much of the flower, as serves to
make paste of a fitting consistence, take of the
water that the Butter was melted in, so much as to
make the rest of the flower into Paste of due con-
sistence ; then joyn it to the Paste made with But-
ter, and work them both very well together, of this
make your covers and coffins thin. If you are to
make more paste for more Tarts or Pyes,the water
that hath already served, will serve again better
then fresh.
To make Goose-pyes, and such of thick crust,
you must put at least two pound of Butter to half a
peck of flower. Put no more Salt to your Past,
2i6 SIR KENELMS DIGBIS
then what is in the Butter, which must be the best
new Butter that is sold in the Market.
TO MAKE A CAKE
Take eight wine quarts of flower ; one pound of
loaf Sugar beaten and searsed ; one ounce of Mace,
beat it very fine : then take thirty Eggs, fifteen
whites, beat them well ; then put to them a quart of
new Ale-yest ; beat them very well together, and
strain them into your flower ; then take a pint of
Rosewater, wherein six grains of Ambergreece and
Musk have been over night. Then take a pint and
half of Cream or something more, and set it on the
fire, and put into it four pounds and three quarters
of Butter ; And when it is all melted, take it off the
fire and stir it about, until it be pretty cool ; And
pour all into your flower, and stir it up quick with
your hands, like a lith pudding ; Then dust a little
flower over it, and let it stand covered with a Flan-
nel, or other woollen cloth, a quarter of an hour
before the fire, that it may rise ; Then have ready
twelve pounds of Currants✪ To Make a Cake very well washed and
pick'd,that there may be neither stalks, nor broken
Currants in them. Then let your Currants be very
well dryed before the fire, and put warm into your
Cake ; then mingle them well together with your
hands ; then get a tin hoop that will contain that
quantity, and butter it well, and put it upon two
sheets of paper well buttered ; so pour in your
Cake, and so set it into the oven, being quick that
it may be well soaked, but not to burn. It must
bake above an hour and a quarter ; near an hour
and half. Take then a pound and half of double re-
THE CLOSET OPE,?{ED 217
fined Sugar purely beaten and searsed ; put into
the whites of five Eggs ; two or 3 spoonfuls of
rose-water ; keep it a beating all the time, that the
Cake is a baking which will be two hours ; Then
draw your Cake out of the oven, and pick the dry
Currants from the top of it, and so spread all that
you have beaten over it, very smooth, and set it a
little into the oven, that it may dry.
ANOTHER CAKE ✪ Another Cake
Page 128 · 3 recipe records on this page
Presented as published in 1910. 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
To half a peck of fine flower, take a pound and half of Butter, in this manner. Put your Butter with at least three quarts of cold water (it imports not how much or how little the water is) into a little kettle to melt, and boil gently : as soon as it is melted, scum off the Butter with a ladle, pouring it by ladlefuls (one a little after another, as you knead it with the flower) to some of the flower (which you take not all at once, that you may the better discern, how much Liquor is needful) and work it very well into Paste. When all your butter is kneaded, with as much of the flower, as serves to make paste of a fitting consistence, take of the water that the Butter was melted in, so much as to make the rest of the flower into Paste of due consistence ; then joyn it to the Paste made with Butter, and work them both very well together, of this make your covers and coffins thin. If you are to make more paste for more Tarts or Pyes,the water that hath already served, will serve again better then fresh.
To make Goose-pyes, and such of thick crust, you must put at least two pound of Butter to half a peck of flower. Put no more Salt to your Past,
then what is in the Butter, which must be the best new Butter that is sold in the Market. TO MAKE A CAKE
Take eight wine quarts of flower ; one pound of loaf Sugar beaten and searsed ; one ounce of Mace, beat it very fine : then take thirty Eggs, fifteen whites, beat them well ; then put to them a quart of new Ale-yest ; beat them very well together, and strain them into your flower ; then take a pint of Rosewater, wherein six grains of Ambergreece and Musk have been over night. Then take a pint and half of Cream or something more, and set it on the fire, and put into it four pounds and three quarters of Butter ; And when it is all melted, take it off the fire and stir it about, until it be pretty cool ; And pour all into your flower, and stir it up quick with your hands, like a lith pudding ; Then dust a little flower over it, and let it stand covered with a Flannel, or other woollen cloth, a quarter of an hour before the fire, that it may rise ; Then have ready twelve pounds of Currants very well washed and pick'd,that there may be neither stalks, nor broken Currants in them. Then let your Currants be very well dryed before the fire, and put warm into your Cake ; then mingle them well together with your hands ; then get a tin hoop that will contain that quantity, and butter it well, and put it upon two sheets of paper well buttered ; so pour in your Cake, and so set it into the oven, being quick that it may be well soaked, but not to burn. It must bake above an hour and a quarter ; near an hour and half. Take then a pound and half of double re-
fined Sugar purely beaten and searsed ; put into the whites of five Eggs ; two or 3 spoonfuls of rose-water ; keep it a beating all the time, that the Cake is a baking which will be two hours ; Then draw your Cake out of the oven, and pick the dry Currants from the top of it, and so spread all that you have beaten over it, very smooth, and set it a little into the oven, that it may dry. ANOTHER CAKE
Records on this page
Short and Crisp Crust for Tarts and PyesTo Make a CakeAnother Cake