Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    layers, to prevent its sinking. Bake in a slow oven. Observe all of the directions. For the Yeast, boil a small handful of hops in one quart of water, and strain through a sieve; pour boiling hot over the flour enough to make a thin bat- ter. When cool, add half a pint of distillery yeast, strain again, and let it stand until it is very light and foamy. Make the yeast the day before you wish to make the cake. Imperial Cake.—One pound of butter, one pound of sugar, fourteen ounces of flour, ten eggs, one glass of wine, half a glass of rose water, two,nutmegs, one pound of raisins, one pound of currants, one pound of almonds blanched and cut in pieces. Bake in two round loaves. Lady Cake.—One pound of sugar, half a pound of butter, three-quarters of a pound of flour, the whites of sixteen eggs, two ounces of bitter almonds blanched and pounded with rose water to a fine paste, added to the butter and sugar well rubbed together. Bake in shallow tins in a moderate oven. French Loaf.—One pound of flour, one pound of sugar, half a pound of butter, one pound of raisins, 3*