Buns (old recipe). — Take 2 Ibs. flour, i pint of ale-yeast
with a little sack, and 3 eggs beaten; knead all together
with a little warm milk, nutmeg, and salt. Lay it before
the fire till it rise very light. Then knead into it a pound
of fresh butter and a pound of round carraway comfits, and
bake them in a quick oven on floured papers, in what shape
you please.
RECIPES, OLD AND NEW 255
Queencakes (old recipe). — Take i Ib. of sugar sifted, pour
in yolks and whites of 2 eggs, \ Ib. of butter, a little
rose water, 6 spoonfuls of warm cream, i Ib. of currants,
and as much flour as will make it up. Stir well
together, and put in your patty-pans, being well buttered.
Bake them in an oven almost as hot as for bread for half
an hour ; then take them out and glaze them, and let them
stand but a little after the glazing is on, to rise.
A Spanish Cake (old recipe). — Take 12 eggs, f Ib. of
the best moist sugar, mill them in a chocolate-mill till they
are all of a lather; then mix in i Ib. of flour, J Ib. of
pounded almonds, 2 oz. of candied orange-peel, 2 oz. of
citron, 4 large spoonfuls of orange or rose water, \ oz. of
cinnamon, and a glass of sack. It is best baked in a slow
oven.
Fine Almond Cakes (old recipe). — Take i Ib. of Jordan
almonds, blanch them, beat them very fine with a little
orange-flower water, to keep them from oiling ; then take
i J Ib. of fine sugar, boil it to a high candy, and put in your
almonds. Then take 2 fresh lemons, grate off the rind
very thin, and put as much juice as to make it of a quick
taste; put this mixture into glasses, set it in a stove,
stirring often that it may not candy ; so when it is a little
dry, part it into small cakes upon sheets of paper or tin
to harden.
Saffron Cakes (old recipe). — Take J peck of the finest
flour, i Ib. of butter, and i pint of cream or good milk ;
set the milk on the fire, put in the butter and a good
deal of sugar ; then strain saffron to your taste and liking
into the milk ; take 7 or 8 eggs, with 2 yolks (?), and
7 or 8 spoonfuls of yeast; put the milk to it when
256 OUR VIANDS
almost cold, with salt and coriander seeds; knead all
together, make up in reasonable sized cakes, and bake in a
quick oven.
Maccaroons (old recipe). — Take i Ib. of almonds, let
them be scalded, blanched, and thrown into cold water,
then dry them in a cloth and pound them in a mortar;
moisten them with orange-flower water, or the white of an
egg, lest they turn to an oil ; then take an equal quantity
of fine powdered sugar, with 3 or 4 whites of eggs ;
beat all well together, and shape them on wafer paper with
a spoon. Bake on tin plates in a gentle oven.
Gingerbread Nuts. — Dissolve over the fire i Ib. of treacle,
J Ib. of sugar, and \ Ib. of butter. When the butter
is melted let it stand till nearly cold, then add ij Ib. of
flour, \ oz. of ginger, some carraways, and any other spice
you please. Mix the ingredients well together, and bake
them on tins in an oven of moderate heat.
Our viands
1893Page 127
Presented as published in 1893. 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
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Buns (old recipe). — Take 2 Ibs. flour, i pint of ale-yeast
with a little sack, and 3 eggs beaten; knead all together
with a little warm milk, nutmeg, and salt. Lay it before
the fire till it rise very light. Then knead into it a pound
of fresh butter and a pound of round carraway comfits, and
bake them in a quick oven on floured papers, in what shape
you please.
RECIPES, OLD AND NEW 255
Queencakes (old recipe). — Take i Ib. of sugar sifted, pour
in yolks and whites of 2 eggs, \ Ib. of butter, a little
rose water, 6 spoonfuls of warm cream, i Ib. of currants,
and as much flour as will make it up. Stir well
together, and put in your patty-pans, being well buttered.
Bake them in an oven almost as hot as for bread for half
an hour ; then take them out and glaze them, and let them
stand but a little after the glazing is on, to rise.
A Spanish Cake (old recipe). — Take 12 eggs, f Ib. of
the best moist sugar, mill them in a chocolate-mill till they
are all of a lather; then mix in i Ib. of flour, J Ib. of
pounded almonds, 2 oz. of candied orange-peel, 2 oz. of
citron, 4 large spoonfuls of orange or rose water, \ oz. of
cinnamon, and a glass of sack. It is best baked in a slow
oven.
Fine Almond Cakes (old recipe). — Take i Ib. of Jordan
almonds, blanch them, beat them very fine with a little
orange-flower water, to keep them from oiling ; then take
i J Ib. of fine sugar, boil it to a high candy, and put in your
almonds. Then take 2 fresh lemons, grate off the rind
very thin, and put as much juice as to make it of a quick
taste; put this mixture into glasses, set it in a stove,
stirring often that it may not candy ; so when it is a little
dry, part it into small cakes upon sheets of paper or tin
to harden.
Saffron Cakes (old recipe). — Take J peck of the finest
flour, i Ib. of butter, and i pint of cream or good milk ;
set the milk on the fire, put in the butter and a good
deal of sugar ; then strain saffron to your taste and liking
into the milk ; take 7 or 8 eggs, with 2 yolks (?), and
7 or 8 spoonfuls of yeast; put the milk to it when
256 OUR VIANDS
almost cold, with salt and coriander seeds; knead all
together, make up in reasonable sized cakes, and bake in a
quick oven.
Maccaroons (old recipe). — Take i Ib. of almonds, let
them be scalded, blanched, and thrown into cold water,
then dry them in a cloth and pound them in a mortar;
moisten them with orange-flower water, or the white of an
egg, lest they turn to an oil ; then take an equal quantity
of fine powdered sugar, with 3 or 4 whites of eggs ;
beat all well together, and shape them on wafer paper with
a spoon. Bake on tin plates in a gentle oven.
Gingerbread Nuts. — Dissolve over the fire i Ib. of treacle,
J Ib. of sugar, and \ Ib. of butter. When the butter
is melted let it stand till nearly cold, then add ij Ib. of
flour, \ oz. of ginger, some carraways, and any other spice
you please. Mix the ingredients well together, and bake
them on tins in an oven of moderate heat.