Rich Plum Cake

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Take one pound of sifted sugar, one pound of fresh butter, and mix them with the hand in a earthen dish for a quarter of an hour.
  2. Beat well ten yolks and five whites of eggs.
  3. Put two thirds of the beaten eggs to the sugar and butter, and mix them together till it begins to be tough.
  4. Add one pound and a half of currants washed and picked, a quarter of a pound of citron, a quarter of a pound of candied orange or lemon peel cut into slices, and a quarter of a pound of jordan almonds blanched and bruised very fine.
  5. Pound a quarter of a pound of muscadine raisins.
  6. Put to the pounded raisins a gill of sweet wine and a spoonful of brandy.
  7. Strain the liquor from the raisins through a cloth to the mixture.
  8. Add the rest of the eggs, and mix all together as light as possible.
Original Text
Rich Plum Cake. Take one pound of sifted sugar, one pound of fresh butter, and mix them with the hand in a earthen dish for a quarter of an hour. Then beat well ten yolks and five whites of eggs, put two thirds of them to the sugar and butter, and mix them together till it begins to be tough; after which add one pound and a half of currants washed and picked, a quarter of a pound of citron, a quarter of a pound of candied orange or lemon peel cut into slices, a quarter of a pound of jordan almonds blanched and bruised very fine. Then pound a quarter of a pound of muscadine raisins, put to them a gill of sweet wine and a spoonful of brandy, strain the liquor through a cloth to the mixture, add the rest of the eggs, and mix all together as light as possible. [300]
Notes
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