To make Countesse cakes
PERIOD: England, 17th century | SOURCE: A Daily Exercise for Ladies and Gentlewomen, 1617 | CLASS: Authentic
DESCRIPTION: Small dried cakes made from a marzipan batter
To make Countesse cakes.
Take halfe a pound of March-pane paste vnbakte, and put it into a stone morter with the youlkes of foure new laid egges, two or three spoonefulls of Rose-water, as much sweet creame, season it with Cloues, Mace, and Nutmegs, beate your egs, spices, and nutmegs well together, then straine it with a thimble-full of Coriander; the spices being so mingled doe season, and yet are not seene, then grate a Manchet & beat all together in an Alabaster morter, and powre it on two little round plates, drie them for all the yeare.
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