Take twelve quarts of Milk warm from the Cow, turn it with a good spoonful of Runnet. Break it well, and put it into a large strainer, in which rowl it up and down, that all the Whey may run out into a little tub; when all that will is run out, wring out more. Then break the curds well; then wring it again, and more whey will come. Thus break and wring till no more come. Then work the Curds exceedingly with your hand in a tray, till they become a short uniform Paste. Then put to it the yolks of eight new laid Eggs, and two whites, and a pound of butter. Work all this long together.
In the long working (at the several times) consisteth the making them good. Then season them to your taste with Sugar finely beaten; and put in some Cloves and Mace in subtile powder. Then lay them thick in Coffins of fine Paste, and bake them.
SHORT AND CRISP CRUST FOR TARTS AND PYES
To half a peck of fine flower, take a pound and half of Butter, in this manner. Put your Butter with at least three quarts of cold water (it imports not how much or how little the water is) into a little kettle to melt, and boil gently: as soon as it is melted, scum off the Butter with a ladle, pouring it by ladlefuls (one a little after another, as you knead it with the flower) to some of the flower (which you take not all at once, that you may the better discern, how much Liquor is needful) and work it very well into Paste. When all your butter is kneaded, with as much of the flower, as serves to make paste of a fitting consistence, take of the water that the Butter was melted in, so much as to make the rest of the flower into Paste of due consistence; then joyn it to the Paste made with Butter, and work them both very well together, of this make your covers and coffins thin. If you are to make more paste for more Tarts or Pyes, the water that hath already served, will serve again better then fresh.
To make Goose-pyes, and such of thick crust, you must put at least two pound of Butter to half a peck of flower. Put no more Salt to your Past, then what is in the Butter, which must be the best new Butter that is sold in the Market.
TO MAKE A CAKE
Take eight wine quarts of flower; one pound of loaf Sugar beaten and searsed; one ounce of Mace, beat it very fine: then take thirty Eggs, fifteen whites, beat them well; then put to them a quart of new Ale-yest; beat them very well together, and strain them into your flower; then take a pint of Rose-water, wherein six grains of Ambergreece and Musk have been over night. Then take a pint and half of Cream or something more, and set it on the fire, and put into it four pounds and three quarters of Butter; And when it is all melted, take it off the fire and stir it about, until it be pretty cool; And pour all into your flower, and stir it up quick with your hands, like a lith pudding; Then dust a little flower over it, and let it stand covered with a Flannel, or other woollen cloth, a quarter of an hour before the fire, that it may rise; Then have ready twelve pounds of Currants very well washed and pick'd, that there may be neither stalks, nor broken Currants in them. Then let your Currants be very well dryed before the fire, and put warm into your Cake; then mingle them well together with your hands; then get a tin hoop that will contain that quantity, and butter it well, and put it upon two sheets of paper well buttered; so pour in your Cake, and so set it into the oven, being quick that it may be well soaked, but not to burn. It must bake above an hour and a quarter; near an hour and half. Take then a pound and half of double refined Sugar purely beaten and searsed; put into the whites of five Eggs; two or 3 spoonfuls of rose-water; keep it a beating all the time, that the Cake is a baking which will be two hours; Then draw your Cake out of the oven, and pick the dry Currants from the top of it, and so spread all that you have beaten over it, very smooth, and set it a little into the oven, that it may dry.
ANOTHER CAKE
Take three pounds and an half of flower; one penny worth of Cloves and Mace; and a quarter of a pound of Sugar and Salt, and strew it on the flower. Then take the yolks of eight Eggs well beaten, with a spoonful and half of rose water; Then take a pint of thick Cream, and a pound of Butter; Melt them together, and when it is so, take three quarters of a pint of Ale-yest, and mingle the yest and Eggs together. Then take the warm liquor, and mingle all together; when you have done, take all, and pour it in the bowl, and so cover the flower over the liquor; then cover the pan with a Napkin, and when it is risen, take four pounds of Currants, well washed and dryed, and half a pound of Raisins of the Sun sliced, and let them be well dryed and hot, and so stir them in. When it is risen, have your oven hot against the Cake is made; let it stand three quarters of an hour. When it is half baked, Ice it over with fine Sugar and Rose-water, and the whites of Eggs, and Musk and Ambergreece.