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Speaker 1 (00:01):
Part five of American Cookery by Amelia Simons. This LibriVox
recording is in the public domain. Cake plum cake mix
one pound currants, one dram nutmeg, mace and cinnamon each,
a little salt, one pound of citron, orange peel, candied,
(00:22):
and almonds bleached, six pounds of flour well dried, Beat
twenty one eggs and add with one quart new ale yeast,
half pint of wine, three half pints of cream and raisins,
plain cake, nine pounds of flour, three pounds of sugar,
(00:42):
three pounds of butter, one quart emptons, one quart milk,
nine eggs, one ounce of spice, one gill of rose water,
one gill of wine, another three quarters of a pound
of sugar, one pound of butter, six eggs worked into
one pound of flour. A rich cake. Rub two pounds
(01:06):
of butter into five pounds of flour. Add fifteen eggs
not much beaten, one pint of emptons, one pint of wine,
knead up stiff like biscuit, cover well and put by
and let rise overnight to two and a half pound raisins.
Add one gill brandy to soak over night, or if
(01:28):
new half an hour in the morning. Add them with
one gill rose water and two and half pound of
loaf sugar one ounce of cinnamon. Work well and bake
as loaf cake number one Potato cake. Boil potatoes, peel
and pound them. Add yolks of eggs, wine and melted butter.
(01:49):
Work with flour into paste. Shape as you please. Bake
and pour over these melted butter, wine and sugar. Johnny
cake or hoke cake. Scald one pint of milk and
put to three pints of Indian meal and half pint
of flour. Bake before the fire, or scald with milk
(02:10):
two thirds of the Indian meal, or wet two thirds
with boiling water. Add salt, molasses and shortening. Work up
with cold water, pretty stiff, and bake as above. Indian slapjack.
One quart of milk, one pint of Indian meal, four eggs,
four spoons of flour, little salt, Beat together, bake on
(02:34):
grittles or fry in a dry pan, or baked in
a pan which has been rubbed with suet, lard or butter.
Loaf Cakes number one rub six pounds of sugar, two
pounds of lard, three pounds of butter, into twelve pounds
of flour. Add eighteen eggs, one quart of milk, two
(02:54):
ounces of cinnamon, two small nutmegs a tea cup of
coriander seed, each pounded fine and sifted. Add one pint
of brandy, half a pint of wine, six pounds of
stoned raisins, one pound of emptons. First, having dried your
flour in the oven, dry and roll the sugar fine.
(03:15):
Rub your shortening in sugar half an hour. It will
render the cake much whiter and lighter. Heat the oven
with dry wood for one and a half hours. If
large pans be used, it will then require two hours baking,
and in proportion for smaller loaves to frost it. Whip
six whites during the baking. Add three pounds of sifted
(03:36):
loaf sugar, and put on thick As it comes hot
from the oven. Some return the frosted loaf into the oven.
It injures and yellows it. If the frosting be put
on immediately, it does best without being returned into the oven.
Another number two Rub four pounds of sugar, three and
half pound of shortening, half butter and half lard into
(04:00):
nine pounds of flour, one dozen of eggs, two ounces
of cinnamon, one pint of milk, three spoonfuls coriander seed,
three gills of brandy, one gill of wine, three gills
of emptons, four pounds of raisins, Another number three, six
pounds of flour, three of sugar, two and a half
(04:23):
pound of shortening, half butter, half lard, six eggs, one nutmeg,
one ounce of cinnamon, and one ounce of coriander seed,
one pint of emptons, two gills brandy, one pint of milk,
and three pounds of raisins. Another number four, five pounds
(04:44):
of flour, two pounds of butter, two and a half
pounds of loaf sugar, two and a half pounds of raisins,
fifteen eggs, one pint of wine, one pint of emptins,
one ounce of cinnamon, one gill rose water, one gill
of brain. Baked like number one another plain cake number five,
(05:07):
two quartz milk, three pounds of sugar, three pounds of
shortening warmed hot. Add a quart of sweet cider this curdle,
add eighteen eggs, allspice and orange to your taste, or fennel,
caraway or coriander seeds. Put to nine pounds of flour,
three pints emptons and bake well cookies, one pound sugar
(05:32):
boiled slowly in half pint water, scum well and cool.
Add two teaspoons pearl ash dissolved in milk. Then two
and a half pounds flour, rub in, four ounces butter,
and two large spoons of finely powdered coriander seed. Wet
with above, make rolls half an inch thick and cut
(05:52):
to the shape you please bake fifteen or twenty minutes
in a slack oven. Good three weeks. Another Christmas cookie
to three pound flour, Sprinkle a tea cup of fine
powdered coriander seed, rub in, one pound butter and one
in half pound sugar. Dissolve three teaspoonfuls of pearl ash
(06:15):
in a tea cup of milk, knead all together well,
roll three quarters of an inch thick, and cut or
stamp into shape and size you please bake slowly fifteen
or twenty minutes. Though hard and dry at first, if
put into an earthen pot and dry cellar or damp room,
they will be finer, softer, and better when six months old.
(06:36):
Molasses gingerbread one tablespoonful of cinnamon, some coriander or allspice.
Put to four teaspoons. Pearl ash dissolved in half pint water,
four pound flour, one quart molasses, four ounces butter. If
in summer, rub in the butter. If in winter, warm
the butter in molasses and pour it to the spiced flour.
(07:00):
Knead well till stiff. The more the better, the lighter
and whiter it will be. Bake brisk fifteen minutes. Don't
scorch before it is put in. Wash it with whites
and sugar. Beat together. Gingerbread cakes or butter in sugar.
Gingerbread number one three pounds of flour, a grated nutmeg,
(07:23):
two ounces ginger, one pound sugar, three small spoons. Pearl
ash dissolved in cream, one pound butter, four eggs. Knead
it stiff, Shape it to your fancy bake fifteen minutes.
Soft gingerbread to be baked in pans number two. Rub
(07:43):
three pounds of sugar, two pounds of butter into four
pounds of flour, Add twenty eggs, four ounces ginger, four
spoons rose water bakes number one, butter drop number three,
rub one quarter of a pound butter, one pound sugar,
sprinkled with mace, and one pound in a quarter flour,
(08:05):
Add four eggs, one glass rose water. Bake is number one.
Gingerbread number four. Three pound sugar, half pound butter, quarter
of a pound of ginger, one dozen eggs, one glass
rose water, rub into three pounds flour. Bake is number one.
(08:28):
A cheap seed cake. Rub one pound sugar, half an
ounce allspice into four quartz flour, into which pour one
pound butter melted in one pint milk, nine eggs, one gill, emptins,
carraway seed, and currants or raisins. If you please, make
into two loaves, bake one in half hour. Queen's cake.
(08:53):
Whip half pound butter to a cream. Add one pound sugar,
ten eggs, one glass wine, half gill, rose water, and
spices to your taste. All worked into one and a
quarter pound flour, Put into pans, cover with paper, and
bake in a quick, well heat oven twelve or sixteen minutes.
(09:15):
Pound cake, one pound sugar, one pound butter, one pound flour,
one pound or ten eggs, rose water, one gill, spices
to your taste. Watch it well. It will bake in
a slow oven. In fifteen minutes. Another called pound cake work.
(09:35):
Three quarters of a pound butter, one pound of good sugar,
till very white. Whip ten whites to a foam, Add
the yolks and beat together. Add one spoon rose water,
two of brandy, and put the whole to one and
a quarter of a pound flour. If yet too soft,
add flour and bake slowly soft cakes and little pans.
(09:59):
One half pound sugar, half pound butter rubbed into two
pounds flour. Add one glass wine, one ditto rose water,
eighteen eggs and a nutmeg a light cake to bake
in small cups. Half a pound sugar, half a pound butter,
rubbed into two pounds flour, one glass wine, one ditto
(10:22):
rose water, two ditto emptons, a nutmeg, cinnamon and currants,
shrewsberry cake, one pound butter, three quarters of a pound sugar,
a little mace, four eggs mixed in. Beat with your
hand till very light. Put the composition to one pound flour,
Roll into small cakes, bake with a light oven n b.
(10:46):
In all cases where spices are named, it is supposed
that they be pounded fine and sifted. Sugar must be
dried and rolled fine flour dried in an oven, eggs
well beat or whipped into a raging foam dyet bread,
one pound sugar, nine eggs, beat for an hour, Add
(11:07):
to fourteen ounces flour, spoonful rose water, one ditto cinnamon
or coriander, bake quick rusk to make Number one. Rub
in half pound sugar, half pound butter to four pound flour,
Add pint milk, pint emptins when risen well, bake in
(11:28):
pans ten minutes. Fast. Number two one pound sugar, one
pound butter, six eggs rubbed into five pounds flour, one
quart emptins, and wet with milk sufficient to bake as above.
Number three one pound sugar, one pound butter rubbed into
six or eight pounds of flour, twelve eggs, one pint emptins,
(11:52):
wet soft with milk, and bake. Number four piecee rusk.
Put fifteen eggs to four pounds flour and make into
large biscuit, and bake double or one top of another.
Number five one pint milk, one pint emptens to be
laid over night in sponge in morning melt three quarters
(12:14):
of a pound butter, one pound sugar, in another pint
of milk add lukewarm and beat till it rise well.
Number six three quarters of a pound butter, one pound sugar,
twelve eggs, one quart milk, Put as much flour as
they will, wet a spoon of cinnamon, gill emptins, let
(12:36):
it stand till very puffy or light. Roll into small cakes,
and let it stand on oiled tins while the oven
is heating. Bake fifteen minutes in a quick oven. Then
wash the top with sugar and whites. While hot. Biscuit
one pound flour, one ounce butter, one egg, wet with milk,
(12:57):
and break while oven is heating, and in the same
proportion butter biscuit one pint each milk and emptons laid
into flour in sponge. Next morning, add one pound butter,
melted not hot, and knead into it as much flour
as will with another pint of warmed milk, be of
a sufficient consistence to make soft. Some melt the butter
(13:21):
in the milk. A butter drop, four yolks, two whites,
one pound flour, a quarter of a pound butter, one
pound sugar, two spoons rose water, a little mace baked
in tin pans, and of part five of American Cookery
by Amelia Simmons
Part five of American Cookery by Amelia Simons. This LibriVox
recording is in the public domain. Cake plum cake mix
one pound currants, one dram nutmeg, mace and cinnamon each,
a little salt, one pound of citron, orange peel, candied,
(00:22):
and almonds bleached, six pounds of flour well dried, Beat
twenty one eggs and add with one quart new ale yeast,
half pint of wine, three half pints of cream and raisins,
plain cake, nine pounds of flour, three pounds of sugar,
(00:42):
three pounds of butter, one quart emptons, one quart milk,
nine eggs, one ounce of spice, one gill of rose water,
one gill of wine, another three quarters of a pound
of sugar, one pound of butter, six eggs worked into
one pound of flour. A rich cake. Rub two pounds
(01:06):
of butter into five pounds of flour. Add fifteen eggs
not much beaten, one pint of emptons, one pint of wine,
knead up stiff like biscuit, cover well and put by
and let rise overnight to two and a half pound raisins.
Add one gill brandy to soak over night, or if
(01:28):
new half an hour in the morning. Add them with
one gill rose water and two and half pound of
loaf sugar one ounce of cinnamon. Work well and bake
as loaf cake number one Potato cake. Boil potatoes, peel
and pound them. Add yolks of eggs, wine and melted butter.
(01:49):
Work with flour into paste. Shape as you please. Bake
and pour over these melted butter, wine and sugar. Johnny
cake or hoke cake. Scald one pint of milk and
put to three pints of Indian meal and half pint
of flour. Bake before the fire, or scald with milk
(02:10):
two thirds of the Indian meal, or wet two thirds
with boiling water. Add salt, molasses and shortening. Work up
with cold water, pretty stiff, and bake as above. Indian slapjack.
One quart of milk, one pint of Indian meal, four eggs,
four spoons of flour, little salt, Beat together, bake on
(02:34):
grittles or fry in a dry pan, or baked in
a pan which has been rubbed with suet, lard or butter.
Loaf Cakes number one rub six pounds of sugar, two
pounds of lard, three pounds of butter, into twelve pounds
of flour. Add eighteen eggs, one quart of milk, two
(02:54):
ounces of cinnamon, two small nutmegs a tea cup of
coriander seed, each pounded fine and sifted. Add one pint
of brandy, half a pint of wine, six pounds of
stoned raisins, one pound of emptons. First, having dried your
flour in the oven, dry and roll the sugar fine.
(03:15):
Rub your shortening in sugar half an hour. It will
render the cake much whiter and lighter. Heat the oven
with dry wood for one and a half hours. If
large pans be used, it will then require two hours baking,
and in proportion for smaller loaves to frost it. Whip
six whites during the baking. Add three pounds of sifted
(03:36):
loaf sugar, and put on thick As it comes hot
from the oven. Some return the frosted loaf into the oven.
It injures and yellows it. If the frosting be put
on immediately, it does best without being returned into the oven.
Another number two Rub four pounds of sugar, three and
half pound of shortening, half butter and half lard into
(04:00):
nine pounds of flour, one dozen of eggs, two ounces
of cinnamon, one pint of milk, three spoonfuls coriander seed,
three gills of brandy, one gill of wine, three gills
of emptons, four pounds of raisins, Another number three, six
pounds of flour, three of sugar, two and a half
(04:23):
pound of shortening, half butter, half lard, six eggs, one nutmeg,
one ounce of cinnamon, and one ounce of coriander seed,
one pint of emptons, two gills brandy, one pint of milk,
and three pounds of raisins. Another number four, five pounds
(04:44):
of flour, two pounds of butter, two and a half
pounds of loaf sugar, two and a half pounds of raisins,
fifteen eggs, one pint of wine, one pint of emptins,
one ounce of cinnamon, one gill rose water, one gill
of brain. Baked like number one another plain cake number five,
(05:07):
two quartz milk, three pounds of sugar, three pounds of
shortening warmed hot. Add a quart of sweet cider this curdle,
add eighteen eggs, allspice and orange to your taste, or fennel,
caraway or coriander seeds. Put to nine pounds of flour,
three pints emptons and bake well cookies, one pound sugar
(05:32):
boiled slowly in half pint water, scum well and cool.
Add two teaspoons pearl ash dissolved in milk. Then two
and a half pounds flour, rub in, four ounces butter,
and two large spoons of finely powdered coriander seed. Wet
with above, make rolls half an inch thick and cut
(05:52):
to the shape you please bake fifteen or twenty minutes
in a slack oven. Good three weeks. Another Christmas cookie
to three pound flour, Sprinkle a tea cup of fine
powdered coriander seed, rub in, one pound butter and one
in half pound sugar. Dissolve three teaspoonfuls of pearl ash
(06:15):
in a tea cup of milk, knead all together well,
roll three quarters of an inch thick, and cut or
stamp into shape and size you please bake slowly fifteen
or twenty minutes. Though hard and dry at first, if
put into an earthen pot and dry cellar or damp room,
they will be finer, softer, and better when six months old.
(06:36):
Molasses gingerbread one tablespoonful of cinnamon, some coriander or allspice.
Put to four teaspoons. Pearl ash dissolved in half pint water,
four pound flour, one quart molasses, four ounces butter. If
in summer, rub in the butter. If in winter, warm
the butter in molasses and pour it to the spiced flour.
(07:00):
Knead well till stiff. The more the better, the lighter
and whiter it will be. Bake brisk fifteen minutes. Don't
scorch before it is put in. Wash it with whites
and sugar. Beat together. Gingerbread cakes or butter in sugar.
Gingerbread number one three pounds of flour, a grated nutmeg,
(07:23):
two ounces ginger, one pound sugar, three small spoons. Pearl
ash dissolved in cream, one pound butter, four eggs. Knead
it stiff, Shape it to your fancy bake fifteen minutes.
Soft gingerbread to be baked in pans number two. Rub
(07:43):
three pounds of sugar, two pounds of butter into four
pounds of flour, Add twenty eggs, four ounces ginger, four
spoons rose water bakes number one, butter drop number three,
rub one quarter of a pound butter, one pound sugar,
sprinkled with mace, and one pound in a quarter flour,
(08:05):
Add four eggs, one glass rose water. Bake is number one.
Gingerbread number four. Three pound sugar, half pound butter, quarter
of a pound of ginger, one dozen eggs, one glass
rose water, rub into three pounds flour. Bake is number one.
(08:28):
A cheap seed cake. Rub one pound sugar, half an
ounce allspice into four quartz flour, into which pour one
pound butter melted in one pint milk, nine eggs, one gill, emptins,
carraway seed, and currants or raisins. If you please, make
into two loaves, bake one in half hour. Queen's cake.
(08:53):
Whip half pound butter to a cream. Add one pound sugar,
ten eggs, one glass wine, half gill, rose water, and
spices to your taste. All worked into one and a
quarter pound flour, Put into pans, cover with paper, and
bake in a quick, well heat oven twelve or sixteen minutes.
(09:15):
Pound cake, one pound sugar, one pound butter, one pound flour,
one pound or ten eggs, rose water, one gill, spices
to your taste. Watch it well. It will bake in
a slow oven. In fifteen minutes. Another called pound cake work.
(09:35):
Three quarters of a pound butter, one pound of good sugar,
till very white. Whip ten whites to a foam, Add
the yolks and beat together. Add one spoon rose water,
two of brandy, and put the whole to one and
a quarter of a pound flour. If yet too soft,
add flour and bake slowly soft cakes and little pans.
(09:59):
One half pound sugar, half pound butter rubbed into two
pounds flour. Add one glass wine, one ditto rose water,
eighteen eggs and a nutmeg a light cake to bake
in small cups. Half a pound sugar, half a pound butter,
rubbed into two pounds flour, one glass wine, one ditto
(10:22):
rose water, two ditto emptons, a nutmeg, cinnamon and currants,
shrewsberry cake, one pound butter, three quarters of a pound sugar,
a little mace, four eggs mixed in. Beat with your
hand till very light. Put the composition to one pound flour,
Roll into small cakes, bake with a light oven n b.
(10:46):
In all cases where spices are named, it is supposed
that they be pounded fine and sifted. Sugar must be
dried and rolled fine flour dried in an oven, eggs
well beat or whipped into a raging foam dyet bread,
one pound sugar, nine eggs, beat for an hour, Add
(11:07):
to fourteen ounces flour, spoonful rose water, one ditto cinnamon
or coriander, bake quick rusk to make Number one. Rub
in half pound sugar, half pound butter to four pound flour,
Add pint milk, pint emptins when risen well, bake in
(11:28):
pans ten minutes. Fast. Number two one pound sugar, one
pound butter, six eggs rubbed into five pounds flour, one
quart emptins, and wet with milk sufficient to bake as above.
Number three one pound sugar, one pound butter rubbed into
six or eight pounds of flour, twelve eggs, one pint emptins,
(11:52):
wet soft with milk, and bake. Number four piecee rusk.
Put fifteen eggs to four pounds flour and make into
large biscuit, and bake double or one top of another.
Number five one pint milk, one pint emptens to be
laid over night in sponge in morning melt three quarters
(12:14):
of a pound butter, one pound sugar, in another pint
of milk add lukewarm and beat till it rise well.
Number six three quarters of a pound butter, one pound sugar,
twelve eggs, one quart milk, Put as much flour as
they will, wet a spoon of cinnamon, gill emptins, let
(12:36):
it stand till very puffy or light. Roll into small cakes,
and let it stand on oiled tins while the oven
is heating. Bake fifteen minutes in a quick oven. Then
wash the top with sugar and whites. While hot. Biscuit
one pound flour, one ounce butter, one egg, wet with milk,
(12:57):
and break while oven is heating, and in the same
proportion butter biscuit one pint each milk and emptons laid
into flour in sponge. Next morning, add one pound butter,
melted not hot, and knead into it as much flour
as will with another pint of warmed milk, be of
a sufficient consistence to make soft. Some melt the butter
(13:21):
in the milk. A butter drop, four yolks, two whites,
one pound flour, a quarter of a pound butter, one
pound sugar, two spoons rose water, a little mace baked
in tin pans, and of part five of American Cookery
by Amelia Simmons
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