718. Richmond Maids of Honor.—These delicious little cakes, which every inhabitant of London who pays a visit to the most picturesque part of its environs knows so well, derive their name from a period when cookery was not thought to be a degrading occupation for those honored with that title. It is stated that they originated with the maids of honor of Queen Elizabeth, who had a palace at Richmond. I have a little work now before me, called ‘The Queen’s Delight,’ in which are several receipts invented by the wives of the first nobles of the land, which I think is an excellent example for those housewives who honor this book by their perusal, to imitate. They are made as follows:
Sift half a pound of dry curd, mix it well with six ounces of good butter, break the yolks of four eggs into another basin, and a glass of brandy; add to it six ounces of powdered lump sugar, and beat well together one very flowery baked potato, cold, one ounce of sweet almonds, one ounce of bitter ditto pounded, the grated rind of three lemons, the juice of one, and half a nutmeg grated, mix these well together and add to the curds and butter; stir well up, and proceed as before, filling the tartlet pans.