TAKE five pounds of flour well dried

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

five pounds of flour well dried ↝ Flour, 00 [Cereal Grains and Pasta]
one pound of sugar ↝ Sugar, NFS [Sugars and honey]
half an ounce of mace ↝ Spices, mace, ground [Spices and Herbs]
as much nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
twenty-two eggs, leave out six whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of ale yeast ↝ Yeast [Not included in a food category]
two pounds and a half of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a half of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
five pounds of currants, which must be plumped in half a pint of brandy ↝ Currants, european black, raw [Fruits and Fruit Juices]
three quarters of a pound of candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
two pounds of chopped raisins ↝ Raisins [Dried fruits]
a quarter of a pint of sack

Instructions (8)

mix the sugar and spice in the flour
beat the eggs, leave out six whites
put a pint of ale yeast and the eggs in the flour
set the cream and butter over the fire, till the butter is melted, let it stand till it is blood-warm, before you put it into the flour
set it an hour by the fire to rise
put in five pounds of currants, which must be plumped in half a pint of brandy, and three quarters of a pound of candied peel
put two pounds of chopped raisins in the flour, and a quarter of a pint of sack
bake it in a hoop

Original Text

TAKE five pounds of flour well dried, one pound of sugar, half an ounce of mace, as much nutmeg, beat your spice very fine, mix the sugar and spice in the flour, take twenty-two eggs, leave out six whites, beat them, put a pint of ale yeast and the eggs in the flour, take two pounds and a half of fresh butter, put it and a half of cream, set the cream and butter over the fire, till the butter is melted, let it stand till it is blood-warm, before you put it into the flour, set it an hour by the fire to rise, then put in five pounds of currants, which must be plumped in half a pint of brandy, and three quarters of a pound of candied peel. It must be an hour and a quarter in the oven. You must put two pounds of chopped raisins in the flour, and a quarter of a pint of sack. When you put the currants in, bake it in a hoop.

Notes

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