Excellent Cake
From The closet of Sir Kenelm Digby Knight opened, 1910
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 130. The excerpt below is the record exactly as published.
EXCELLENT CAKE To a Peck of fine flower, take six pounds of fresh butter, which must be tenderly melted, ten pounds of Currants, of Cloves and Mace, half an ounce of each, an ounce of Cinnamon, half an ounce of Nut- megs, four ounces of Sugar, one pint of Sack mixed with a quart at least of thick barm of Ale (as soon as it is settled, to have the thick fall to the bottom, which will be, when it is about two days old) half a pint of Rose-water ; half a quarter of an ounce of Saffron
Cook this with the app: pantry check, scaling, and the assistant.