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English cookbook, 1750-1780
Page 109
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To Make a Little Plumb Cake Take a Lb of Flour Dryd in ye Oven a Lb of Currants well Washd and Dryd and half a Lb of Sugar & half a Lb of fresh Butter 6 Spoonfulls of Cream 4 Spoonfuls of Rose Water 4 Eggs but only 2 Whites then Work ye Flouer & Butter very well together then put in ye other things make it up in Little Cakes and Lay'd them in Butterd Cakes heat ye Oven as Hot as for Bread half an Hour or less will Bake them you must not Keep them in a Dry Place they will Keep them a Quarter of an Year you may Make them w/th Blanch'd Almonds Besure to Work them very well..
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To Make a Little Plumb Cake Take a Lb of Flour Dryd in ye Oven a Lb of Currants well Washd and Dryd and half a Lb of Sugar & half a Lb of fresh Butter 6 Spoonfulls of Cream 4 Spoonfuls of Rose Water 4 Eggs but only 2 Whites then Work ye Flouer & Butter very well together then put in ye other things make it up in Little Cakes and Lay'd them in Butterd Cakes heat ye Oven as Hot as for Bread half an Hour or less will Bake them you must not Keep them in a Dry Place they will Keep them a Quarter of an Year you may Make them w/th Blanch'd Almonds Besure to Work them very well..
Szathmary Culinary Manuscripts and Cookbooks
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