To make Diar bread
PERIOD: England, 17th century | SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658 | CLASS: Authentic
DESCRIPTION: A recipe for caraway bread
To make Diar bread.
Take one pound of good loaf-sugar, and one pound of very fine flower, and one spoon-ful of Carraway-seeds, and mingle them together, then take six new laid egges, and take out of them one yolk or two according as they are in bignesse, then beat the egges first by themselves, then put them to the flower and sugar, and with a pestle beat it wonderfully for two houres, and when you are ready to set it into the Oven, strow a little fine beaten sugar upon it, to make it Glase, then butter the Plaits, and put it into your Oven being hot, as it is for Manchet.
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