The new whole art of confectionary, sugar boiling, iceing, candying, wines, jelly making, &c. &c., which will be found very beneficial to ladies, confectioners, housekeepers ... [etc.].
- Stavely, S. W.
- Date:
- 1830
Licence: Public Domain Mark
Credit: The new whole art of confectionary, sugar boiling, iceing, candying, wines, jelly making, &c. &c., which will be found very beneficial to ladies, confectioners, housekeepers ... [etc.]. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![butter to a cream with your hand, then beat in your sugar a quarter of an hour, and work up the whites of your eggs to a very strong froth. Mix them with your sugar and butter, beat your yolks half an hour at least, and mix them with your other ingredients.—Then put in your flour, mace, and nutmeg, and keep beating it well till the oven is ready; put in your , brandy, and beat in lightly your currants and almonds. Tie three sheets of paper round the bottom of your hoop, to keep it from running out, and rub it well with butter. Then put in your cake, and place your sweetmeats in three layers, with some cake between every layer. As soon as it is risen and coloured, cover it with paper, and bake it in a moderate oven. Three hours will bake it. TO MAKE BARM. Boi] two ounces of the best hops in a](https://iiif.wellcomecollection.org/image/b2153181x_0029.jp2/full/800%2C/0/default.jpg)
