|
|
 Raised white wheatflour cake made with butter, very rich in dried fruit, peel, sweet spices and ginger. Commonly baked in a round with a rusticated top surface. Known since Bradley 1728.  Original Receipt from ‘The Country Housewife and Lady’s Director‘ By Prof. R Bradley, 1728 (Bradley 1728)To make Penzance-Cakes. Take the Yolks of Eggs well beaten, put to them some Mace finely powder’d, with a few spoonfuls of Wine, a little Salt, and as much Sugar as you please; then add as much Flour as is necessary, and a small quantity of Ale-Yeast, and work your Dough pretty stiff; then add some fresh Butter, broken in little bits, and work it in till all the Paste has partaken of it, and the Dough becomes as stiff as at first. Make your Cakes then, and bake them. They will keep some time.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |