Take half a Peck of
Flour, put into it a little salt, three
Pints of Ale-Yest, have in readiness
your Cream lukewarm, strain your Yest,
and put into it six spoonfuls of Sack,
put in Spice into your Flour, and make
all these into a stiff Paste with the
Cream, work it well and lay it by the
fire to rise one hour, then work into
your Paste two pounds and a quarter of
fresh Butter; pull your Paste in pieces
three times, then strew in a pound of
Caraway Comfits, and make this Paste
into five Cakes, lay them upon buttered
Plates or double Papers, then strew
Caraway Comfits on the top and double
refined Sugar; one hour will bake them
Cakes with Almonds Old Elizabethan Dessert Recipe
The above Old dessert recipe for Cakes with Almonds is written in totally different
way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of