Caraway Cake. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (5)
  1. Take four quarts of flour, well dried, and rub into it a pound and a quarter of butter.
  2. Take a pound of almonds, ground with rose-water, sugar, and cream, half an ounce of mace, and a little cinnamon, beaten fine, half a pound of citron, six ounces of orange-peel, some dried apricots, twelve eggs, four of the whites only, half a pound of sugar, a pint of ale yest, a little sack, and a quart of thick cream, well boiled.
  3. When your cream is nearly cold, mix all these ingredients well together with the flour.
  4. Set the paste before the fire to rise.
  5. Put in three pounds of double-sugared caraways, and let it stand in the hoop an hour and a quarter before it is put into the oven.
Original Text
Caraway Cake. No. 3. Take four quarts of flour, well dried, and rub into it a pound and a quarter of butter. Take a pound of almonds, ground with rose-water, sugar, and cream, half an ounce of mace, and a little cinnamon, beaten fine, half a pound of citron, six ounces of orange-peel, some dried apricots, twelve eggs, four of the whites only, half a pound of sugar, a pint of ale yest, a little sack, and a quart of thick cream, well boiled. When your cream is nearly cold, mix all these ingredients well together with the flour; set the paste before the fire to rise; put in three pounds of double-sugared caraways, and let it stand in the hoop an hour and a quarter before it is put into the oven. [237]
Notes
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