Original recipe from Gervase Markham, The English Huswife:
To make fine cakes; take a pottle of fine flour, and a pound of butter, a pound of sugar, a little mace and a good store of water to mingle the flour into a stiff paste, and a good season of salt and so knead it, and roll out the cake thin and bake them on papers.
Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.
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Fine Cakes © 1995 Judith Carr | This page © 2000 James L. Matterer
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