Take two pounds of sifted loaf sugar, four pounds of fresh butter, four pounds of best white flour dried and sifted, a quarter of an ounce of mace and cinnamon, likewise the same quantity of nutmeg pounded and sifted, thirty eggs, four pounds of currants washed, picked, and dried before a fire, a pound of jordan almonds blanched and pounded, a pound of citron, a pound of candied orange and a pound of candied lemon peels cut into slices, and half a pint of brandy; then proceed as follows:—First work the butter to a cream with the hand, then beat in the sugar for a quarter of an hour, whisk the whites of eggs to a solid froth, and mix them with the sugar and butter; then beat the yolks for a quarter of an hour and put them to the above, likewise add the flour, mace, and nutmeg; beat all well together till the oven is ready, and then mix in lightly the brandy, currants, almonds, and sweetmeats. Line a hoop with paper, rub it with butter, fill it with the mixture, bake it in a brisk oven, and when it is risen cover it with paper to prevent it from burning. It may be served up either iced or plain.
Rice Cakes.
Whisk the yolks of seven eggs for a quarter of an hour, add five ounces of sifted sugar, and mix them well; put to them a quarter of a pound of rice, some flour, a little brandy, the rind of a lemon grated very fine, and a small quantity of pounded mace; then beat six whites of eggs for some time, mix all together for ten minutes, fill a hoop with the mixture, and bake it in a brisk oven.
Bath Cakes.
Take a pound of fresh butter and rub with it a pound of flour, mix them into a light paste with a gill of yest and some warm cream, and set it in a warm place to rise; then mould in with it a few carraway seeds, make it into cakes the size of small french rolls, and bake them on tins buttered.
Pancakes.
To half a pound of best white flour sifted add a little salt, grated nutmeg, cream or new milk, and mix them well together; then whisk eight eggs, put them to the above, and beat the mixture for ten minutes till perfectly smooth and light, and let it be of a moderate thickness. When the cakes are to be fried, put a little piece of lard or fresh butter in each frying-pan over a regular fire, and when hot put in the mixture, a sufficient quantity just to cover the bottom of each pan, fry them of a nice colour, and serve them up very hot. Serve with them, likewise, some sifted loaf sugar, pounded cinnamon, and seville orange, on separate plates.
N. B. Before the frying pans are used let them be prepared with a bit of butter put into each and burnt; then wipe them very clean with a dry cloth, as this method prevents the batter from sticking to the pan when frying.
Shrewsbury Cakes.
Beat half a pound of fresh butter to a cream, add to it the same quantity of flour, one egg, six ounces of sifted sugar, and a quarter of an ounce of carraway seeds. Mix all together into a paste, roll it out thin, stamp it with a tin cutter, prick the cakes with a fork, lay them on tin plates rubbed with butter, and bake them in a slow oven.