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English cookbook, 1750-1780
Page 19
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Flat Seed cakes Let one pd of fine flour be well dryed by the fire half a pd of lump sugar dry'd sifted one ounce of carraway seeds let all these ingredients be well mixt together then mix two eggs well beaten with two spoonfuls of water & make the whole into a paste & roll it a little at a time as thin as possible & put them in what shape you please bake on tins in a slow oven & take them of as soon as possible. To Make Currant Wine 3 Sives of Currants to 1/2 a Hogshead [3/4?] of Hundred of Corse Lump Sugar
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Flat Seed cakes Let one pd of fine flour be well dryed by the fire half a pd of lump sugar dry'd sifted one ounce of carraway seeds let all these ingredients be well mixt together then mix two eggs well beaten with two spoonfuls of water & make the whole into a paste & roll it a little at a time as thin as possible & put them in what shape you please bake on tins in a slow oven & take them of as soon as possible. To Make Currant Wine 3 Sives of Currants to 1/2 a Hogshead [3/4?] of Hundred of Corse Lump Sugar
Szathmary Culinary Manuscripts and Cookbooks
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