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Updated: May 17, 2025
You may add allspice beat fine, instead of carraways, if you please. Another way. Take a pound and a half of flour, add a quarter of a pint of ale yeast to half a pint of warm milk, mix these together, and let it lie by the fire half an hour; then work in half a pound of sugar and half a pound of fresh butter to a paste; make them up, and let them be put into a quick oven.
WHITE CAKES. Dry half a pound of flour, rub into it a very little pounded sugar, one ounce of butter, an egg, a few carraways, and as much milk and water as will make it into a paste. Roll it thin, cut it into little cakes with a wine glass, or the top of a canister, and bake them fifteen minutes on tin plates.
This is a very good pudding hot, and equally so as a cake when cold. If for the latter, carraways must be used instead of currants. DUTCH RICE PUDDING. Soak four ounces of rice in warm water half an hour; drain away the water, put the rice into a stewpan, with half a pint of milk, and half a stick of cinnamon, and simmer it till tender.
SHORT CAKES. Rub into a pound of dried flour, four ounces of butter, four ounces of powdered sugar, one egg, and a spoonful or two of thin cream to make it into a paste. When mixed, put currants into one half, and carraways into the rest. Cut them into little cakes with the top of a wine glass, or canister lid, and bake them a few minutes on floured tins.
TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of flour; then mix six ounces of sugar, beat and strain two eggs, and make the whole into a paste. Roll it very thin, and cut it with the top of a glass. Prick the cakes with a fork, and cover them with carraways; or wash them with the white of an egg, and dust a little white sugar over.
Rub in with one pound of flour six ounces of butter, and two tea-spoonsful of yeast, to a paste; set it to rise, then mix in five eggs, half a pound of sugar, and a quarter of a pint of milk; add currants or carraways, and beat well together. If required to be richer, put more butter and eggs, and add candied citron and lemon-peel.
Then add half a pint of water; let it boil and skim it well. When cold, bottle and cork it close. Add to either soup or gravy as much of this as will give it a proper colour. COMMON CAKE. Mix three quarters of a pound of flour with half a pound of butter, four ounces of sugar, four eggs, half an ounce of carraways, and a glass of raisin wine. Beat it well, and bake it in a quick oven.
The beer will not then become vapid, but rather improve the whole time it is in use. FLAT CAKES. Mix two pounds of flour, one pound of sugar, and one ounce of carraways, with four or five eggs, and a few spoonfuls of water. Make all into a stiff paste, roll it out thin, cut it into any shape, and bake on tins lightly floured. While baking, boil to a thin syrup a pound of sugar in a pint of water.
Take a pound of good flour, three ounces of treacle, and six drops of the oil of carraways: put them all in a dish, and rub them well together till they are properly mixed: then add a pound of crumb of bread.
Take Bugloss, Borage, Hyssop, Organ, Sweet-marjoram, Rosemary, French-cowslip, Coltsfoot, Thyme, Burnet, Self-heal, Sanicle a little, Betony, Blew-buttons, Harts-tongue, Meadssweet, Liverwort, Coriander two ounces, Bistort, Saint John's wort, Liquorish, Two ounces of Carraways, Two ounces of Yellow-saunders, Balm, Bugle, Half a pound of Ginger, and one ounce of Cloves, Agrimony, Tormentil-roots, Cumfrey, Fennel-root's, Clowns-all-heal, Maiden-hair, Wall-rew, Spleen-wort, Sweet-oak, Pauls-betony, Mouse ear.
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