caramelchef81

By caramelchef81 on Jun 26, 2009 at 9:00 PM

Owao! Doz respicees luk berri interamisting! Ai rotid dem awl down sew dat ai kud be tryin tew mayk dem soon. Fank ewe sew mushly jd!

By jd on Jun 23, 2009 at 9:53 AM

(Rest of Great Cake method): and the oven must be as hot as for bread, but let it be well slaked when it has remained an hour in the oven, and stop it close; you may ice it if you please.

By jd on Jun 23, 2009 at 9:51 AM

Great Cake: Take five pounds of fine flour dried, and keep it warm; four pounds of loaf sugar pounded, sifted and warmed; five pounds of currans well cleaned and warmed before the fire; a pound and a half of almonds blanch’d beat, dried, slit and kept warm; five pounds of good butter well wash’d and beat from the water; then work it an hour and a half till it comes to a fine cream; put to the butter all the sugar, work it up, and then the flour, put in a pint of brandy, then all the whites and yolks of the eggs, mix all the currans and almonds with the rest. There must be four pounds of eggs in weight in the shells, the yolks and the whites beat and separated, the whites beat to a froth; you must not cease beating till they are beat to a curd, to prevent oiling; to the quantity of a cake put a pound and a half of orange-peel and citron shred, without plumbs, and half a pound of carraway seeds, it will require four hours baking, and the oven must be as hot as for bread, but let it be we

By jd on Jun 23, 2009 at 9:50 AM

Queen Cakes (cupcakes): Take a pound of London flour dry’d well before the fire, nine eggs, a pound of loaf sugar beaten and sifted, put one half to your eggs and the other to your butter; take a pound of butter and melt it without water put it into a stone bowl, when it is almost cold put in your sugar and a spoonful or two of rose water, beat it very quick, for half an hour, till it be as white as cream; beat the eggs and sugar as long and very quick, whilst they be white; when they are well beat mix them all together; then take half a pound of currans cleaned well, and a little shred of mace, so you may fill one part of your tins before you put in your currans; you may put a quarter of a pound of almonds shred (if you please) into them that is without currans; you may ice them if you please, but do not let the iceing be thicker than you may lie on with a little brush.

By jd on Jun 23, 2009 at 9:49 AM

King Cakes: Take a pound of flour, three quarters of a pound of butter, half a pound of sugar and half a pound of currans, well cleaned; rub your butter well into your flour, and put in as many yolks of eggs as will lithe them, then put in your sugar, currans, and some mace, shred in as much as will give them a taste, so make them up in little round cakes, and butter the papers you lie them on.

By jd on Jun 23, 2009 at 9:48 AM

Seed Cake: Take one quartern of fine flour well dried before the fire, when it is cold rub in a pound of butter; take three quarters of a pound of carraway comfits, six spoonfuls of new yeast, six spoonfuls of cream, the yolks of six eggs and two whites, and a little sack; mix all of these together in a very light paste, set it before the fire till it rise, and so bake it in a tin.

By jd on Jun 23, 2009 at 9:48 AM

Shrewsbury Cakes: Take two pounds of fine flour, put to it a pound and a quarter of butter (rub them very well) a pound and a quarter of fine sugar sifted, grate in a nutmeg, beat in three whites of eggs and two yolks, with a little rose-water, and so knead your paste with it, let it lay an hour, then make it up into cakes, prick them and lay them on papers, wet them with a feather dipt in rose-water, and grate over them a little fine sugar; bake them in a slow oven, either on tins or paper.

By caramelchef81 on Jun 22, 2009 at 6:07 PM

Victorian cayk ressipees? O ai haz a beeg intrestid in dem! Plz tu emayo dem tu me kthxbai!

By jd on Jun 22, 2009 at 3:00 PM

Hi dere! Fank yu, adn hoep yu're habing a wunnerful dae too. An' iffen yu want tu terrify yore bosses, I'b sum great Victorian cayk adn pastry recipies. :)

By caramelchef81 on Jun 21, 2009 at 8:28 PM

Jus stawpin in tew say Ohai! adn hoepin yoor habbin teh lubberly daes! {{{jd}}}

By caramelchef81 on Jun 13, 2009 at 6:54 PM

ohai! nyce tew mayk yoor cheez-kwayntins!