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Updated: June 2, 2025
To each square of a chocolate cake allow three jills, or a chocolate cup and a half of boiling water. Scrape down the chocolate with a knife, and mix it first to a paste with a small quantity of the hot water; just enough to melt it in. Supply that third with cream or rich milk; stir it again, and take it off the fire. Serve it up as hot as possible, with dry toast, or dry rusk.
Take three jills of milk, when boiled, take a penny loaf sliced thin, cut off the out crust, put on the boiling milk, let it stand close covered till it be cold, and beat it very well till all the lumps be broke; take five eggs beat very well, grate in a little nutmeg, shred some lemon-peel, and a quarter of a pound of butter or beef-suet, with as much sugar as will sweeten it; and currans as many as you please; let them be well cleaned; so put them into your dish, and bake or boil it.
Take three jills of whole rice; wash it, and boil it in a pint of milk. When it is soft, mix in a quarter of a pound of butter, and set it aside to cool; and when it is quite cold, stir it into another pint of milk. Prepare a pound and a half of raisins or currants; if currants, wash and dry them; if raisins, seed them and cut them in half.
But when he and Messer Tommaso had left me, I thought to myself that I would busy my leisure with writing a sonnet or so to some merry jills of my acquaintance.
A Rich White PLUMB-CAKE. Take four pounds of flour dry'd, two pounds of butter, one pound and a half of double refin'd sugar beat and searc'd, beat the butter to cream, then put in the sugar and beat it well together; sixteen eggs leaving out four yolks; a pint of new yeast; five jills of good cream, and one ounce of mace shred; beat the eggs well and mix them with the butter and sugar; put the mace in the flour; warm the cream, mix it with the yeast, and run it thro' a hair sieve, mix all these into a paste; then add one pound of almonds blanch'd and cut small, and six pounds of currans well wash'd, pick'd and dry'd; when the oven is ready, stir in the currans, with one pound of citron, lemon or orange; then butter the hoop and put it in.
Take eight eggs and beat them very well, put to them three spoonfuls of London flour, a little salt, three jills of cream, and boil it with a stick of cinnamon and a blade of mace; when it is cold mix it to your eggs and flour, butter your cloth, and do not give it over much room in your cloth; about half an hour will boil it; you must turn it in the boiling or the flour will settle, so serve it up with a little melted butter.
Take three jills of water, a jill of old milk, and a jill of brandy, sweeten it to your taste; you must not put any acid into this for it will make it curdle. This is a cooling punch to drink in a morning. To make PUNCH another Way.
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