To make white Cakes like China Dishes

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (8)

cake paste

the yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two spoonfuls of sack
as much rose-water ↝ Water, tap [Tap water]
some carraway seeds ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
as much flour as will make it a paſte, ſtiff enough to roll very thin ↝ Flour, 00 [Cereal Grains and Pasta]

candying

a pound of fine sierced sugar perfumed ↝ Sugar, NFS [Sugars and honey]
the white of an egg ↝ Egg, white only, raw [Eggs and omelets]
three or four spoonfuls of rose water ↝ Water, tap [Tap water]

Instructions (6)

To the yolks of two eggs, put two spoonfuls of sack, and as much rose-water, some carraway seeds, and as much flour as will make it a paste, stiff enough to roll very thin.
If you would have them like either, you must take them upon different cutters.
Cut them out into what work you please to candy them.
Take a pound of fine sifted sugar perfumed, and the white of an egg, and three or four spoonfuls of rose water; fix it till it looks white.
And when that paste is cold, do it with a feather on one side.
This candied, let it dry, and do the other side in the same manner, and dry it also.

Original Text

To make white Cakes like China Diſhes.
To the yolks of two eggs, put two ſpoonfuls of ſack, and as much roſe-water, ſome carraway ſeeds, and as much flour as will make it a paſte, ſtiff enough to roll very thin; if you would have them like either, you muſt take them upon different cutters. Cut them out into what work you pleaſe to candy them; take a pound of fine ſierced ſugar perfumed, and the white of an egg, and three or four ſpoonfuls of roſe water; fix it till it looks white; and when that paſte is cold, do it with a feather on one ſide. This candied, let it dry, and do the other ſide in the ſame manner, and dry it alſo.

Notes

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