Cake shape and Bristol Fashion

27 Mar

Recipe for Bristol Cakes from The New London Family Cook, by Duncan Macdonald, 1808

IMG_5148

‘Mix with the hand, in an earthen pan, six ounces of sifted sugar, six ounces of fresh butter’

IMG_5149
‘four whites and two yolks of eggs’

IMG_5150

‘and nine ounces of flour;’

IMG_5151

‘add three quarters of a pound of picked currants,’

IMG_5152

IMG_5153

‘drop the mixture with a spoon on tin plates, rubbed with butter, ‘

IMG_5154

‘and bake it’

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: