To make fine Cakes
PERIOD: England, 16th century | SOURCE: The good huswifes Iewell (1596) | CLASS: Authentic
DESCRIPTION: Small leavened cakes flavored with cloves & mace.
Take fine flowre and good Damaske water you must have no other liquor but that, then take sweet butter, two or three yolkes of egges and a good quantity of Suger, and a fewe cloues, and mace, as your Cookes mouth shall serue him, and a lyttle saffron, and a little Gods good about a sponfull if you put in too much they shall arise, cutte them in squares lyke vnto trenchers, and pricke them well, and let your ouen be well swept and lay them vppon papers and so set them into the ouen. Do not burne them if they be three or foure dayes olde they bee the better.
- Dawson, Thomas. The good huswifes Iewell. London: Edward White, 1596.
GODE COOKERY TRANSLATION:
Take fine flour and good damask water you must have no other liquid than that, then take sweet butter, two or three yolks of eggs and a good quantity of Sugar, and a few cloves, and mace, as your Cooks mouth shall serve him, and a little saffron, and a little God's good about a spoonful if you put in too much they shall rise, cut them in squares like unto trenchers, and prick them well, and let your oven be well swept and lay them upon papers and so set them into the oven. Do not burn them if they be three of four days old they be the better.
Roll out the dough on a floured surface to a 1/4 " thickness. With a floured butter knife, cut the dough into small squares or rectangles. Make decorative vent holes on the cakes by pricking with a fork, then place them on a baking sheet lined with parchment paper.
Bake in a preheated 300° F oven for 14-15 minutes until just done. Be sure that they do not brown on the bottom. Cool on a wire rack and store in an air-tight container.
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To make fine Cakes © 2003 James L. Matterer
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