Mix the ingredients
well; make into cakes about as big as a nutmeg, with a little piece of
citron in each. Bake them on buttered tin sheets about twenty minutes,
in a moderately hot oven.
*TO CLARIFY SUGAR.--Put half a pint of water to a pound of sugar; whip
up the white of an egg and stir it in, and put it over the fire. When
it first boils up, check it with a little cold water; the second time
set it away to cool. In a quarter of an hour, skim the top, and turn
the syrup off quickly, so as to leave the sediment which will collect
at the bottom.
*RICH WEDDING CAKE.--One pound three quarters of flour, one pound
one quarter of butter, do. of sugar, one dozen eggs, two pounds
of currants, one gill of wine, half a gill of brandy, one pound of
citron, cut in slices, a wine-glass of rose-water, three quarters
of an ounce of nutmeg, quarter of an ounce of cloves, the same of
allspice. The rind of two lemons grated in. See page 72 for baking.
STILL RICHER WEDDING CAKE.--Three pounds of flour, three pounds
of butter, three pounds of sugar, twenty-eight eggs, six pounds of
currants, and six pounds of seeded raisins; one ounce of cinnamon, one
ounce of nutmeg, three quarters of an ounce of cloves, half an ounce
of mace, one pound of citron, two glasses of brandy, two glasses of
rose-water, and one glass of wine.
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