The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published ... / By a lady [Mrs. H. Glasse].

  • Hannah Glasse
Date:
1751
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published ... / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

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    let it Hand three Hours in a moderate Oven. You muft obierve always in beating of Butter to do it with a cool Hand, and beat it always one Way in a deep earthen Difh. To make Pepper Cakes. TAKE Half a Gill of Sack, Half a Quarter of an Ounce of whole white Pepper, put it in and boil it together a Quarter of an Hour, then take the Pepper out, and put in as much doable refined Sugar as will make it like a Pafte., then diop it in what Shape you pleaie on Plates, and let it dry idem To make Portugal Cakes. MIX Into a Pound of fine Flour, a Pound of Loaf Sugar beat and lifted, then rub into it a Pound ol pure Iweet Butter, till it is thick like’grated white Bread, then put to it two Spoonfuls of Role Water, two of Sack, ten Eggs, whip them very well with a Whisk, then mix into it eight Ounces of Currants, mix d all well together; butter the Tin Pans, fill them but Hah fuk, anu bake them : if made without Currants they 11 keep Half a Year j add a Pound of Almonds blanched, and beat with Role Water as above, and leave out tbe Flour. I hele are another 6ort and better. Jo make a Pretty Cake. TAKE five Pounds of Flour well dried, one Pound of Sugar, Half an Ounce of Mace, as much Nutmeg, beat your SpiCe very fine, mix the Sugar and Spice in the Flour, take twenty-tvvo Eggs, leave out fix Whites, beat them, put a 1 mt of A]e xealt and the Eggs in the Flour, take two Pounds and a Halt of frelh Butter, a Pint and a Half of Cream, let the Cream and Butter over the Fire, till the Butter is melted, let it Band till it is Blood-warm, before you put it into tbe Flour, let it an Hour y the Fire to rile, then put in feven Pounds of Currants, which mult be plumped in Half a Pint of Brandy, and three Quarters oi a Pound of candied Peels. It muft be an Hour and a Quarter in tne Oven. You muft put two Pounds of chopped Raifins in the Flour, und a Quarter of a Pint of Sack. When you put the Currants m, bake it in a Hoop.