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Puddings &

A Seed Cake

Dry a p^d & 1/4 of flour then rub into it a p^d of butter, break into it
12 Eggs 1/2 a p^d of Sugar, set it down to the fire & beat it up till 'tis as
light as a Cream then put in 3/4 of a p^d of Carraway Comfits & put it
into y^r pan an hour will bake it.

Carraway Cakes

A p^d of fine flour, 1/2 a p^d of Butter, rub the Butter well in the flour, with
a tight hand, then take 6 spoonfulls of Cream 8 Eggs, leaving out 4 whites.
strain them thro' a Seive into the flour, then mix it into a pretty stiff past
& set it before the fire 'till it is well raised put 1/4 of a p^d of Carraways
into y^r past, & 1/4 a p^d more over y^r Cakes when you have made them, bake them
in a quick Oven.

Portugal Cakes

Take 1/2 a p^d of flour, 2 p^d of Butter, 2 p^d of Currants, 2 p^d of fine
Sugar, 9 Eggs 4 of the Whites, mix all well together with 4 Spoonfulls of
Orange flower water, put them into pans & bake them.

An ordinary Plumb Cake

Rub a p^d of butter into 1/2 a peck of Flower, 3 p^d of Currants 1/2 a p^d
of Sugar 1/4 of an Ounce of Spice, a little Salt, put to it a p^t of Cream or
Milk just Warm, 1/4 of a p^t of Sack, 5 Eggs, a p^t of good Ale Yeast, mix
it well together, & set it before a good fire to rise, set it in a moderate Oven
3 hours, if you make 1/2 the quantity 2 hours will bake it, it will keep 3 months.

Shrewsbury Cakes

Take a p^d of dry'd flour, 1/2 a p^d of fine sugar beat very fine, 1/2 a p^d
of butter, 1 Egg well beat, mix it all well together, that there be no Lumps of y^e
Butter, moukd it & rowl it out in little Cakes. Cut them out with a jagging--
Iron, bake them in a moderate Oven. you may add rose water or sack.

(32)

Puddings &

A Seed Cake

Dry a p^d & 1/4 of flour then rub into it a p^d of butter, break into it
12 Eggs 1/2 a p^d of Sugar, set it down to the fire & beat it up till 'tis as
light as a Cream then put in 3/4 of a p^d of Carraway Comfits & put it
into y^r pan an hour will bake it.

Carraway Cakes

A p^d of fine flour, 1/2 a p^d of Butter, rub the Butter well in the flour, with
a tight hand, then take 6 spoonfulls of Cream 8 Eggs, leaving out 4 whites.
strain them thro' a Seive into the flour, then mix it into a pretty stiff past
& set it before the fire 'till it is well raised put 1/4 of a p^d of Carraways
into y^r past, & 1/4 a p^d more over y^r Cakes when you have made them, bake them
in a quick Oven.

Portugal Cakes

Take 1/2 a p^d of flour, 2 p^d of Butter, 2 p^d of Currants, 2 p^d of fine
Sugar, 9 Eggs 4 of the Whites, mix all well together with 4 Spoonfulls of
Orange flower water, put them into pans & bake them.

An ordinary Plumb Cake

Rub a p^d of butter into 1/2 a peck of Flower, 3 p^d of Currants 1/2 a p^d
of Sugar 1/4 of an Ounce of Spice, a little Salt, put to it a p^t of Cream or
Milk just Warm, 1/4 of a p^t of Sack, 5 Eggs, a p^t of good Ale Yeast, mix
it well together, & set it before a good fire to rise, set it in a moderate Oven
3 hours, if you make 1/2 the quantity 2 hours will bake it, it will keep 3 months.

Shrewsbury Cakes

Take a p^d of dry'd flour, 1/2 a p^d of fine sugar beat very fine, 1/2 a p^d
of butter, 1 Egg well beat, mix it all well together, that there be no Lumps of y^e
Butter, moukd it & rowl it out in little Cakes. Cut them out with a jagging--
Iron, bake them in a moderate Oven. you may add rose water or sack.