Plumb Cake

[ Plumb Cake ]

Date: Not dated, written between 1780-1800. | 1780/01/01 to 1800/01/01

Publication Format
Manuscript

Type
Food

Ingredients
flour
butter
sugar
currants
eggs
wine
mace
cinnamon
cloves
yeast
rose water

Places
Halifax
Nova Scotia

Source: Almon Scrapbook
Institution: Nova Scotia Archives | Source Origin: Almon Family Fonds | Reference: MG1 Vol. 14 / Microfilm Reel 14,894

Description

A recipe for a yeast-based cake that lists ingredients followed by instructions, p. 122.


Images
Transcription

Take 3lbs of Flour, 1 ½ lbs of 
Butter, 1¾ lb of Sugar, 1¾ lb
of Currants, 9 Eggs, ½ Pint of
Wine, ¼ of an Ounce of Mace,
¼ of an Ounce of Cinnamon, 
¼ of an Ounce of Cloves, ¾ of a
Pint of yeast, ½ a gill of Rose-
Water. The Eggs, Yeast & Flour
to be put together over Night
to rise. The Butter & Sugar to
be beaten together to a Froth.
        It takes three Hours to bake
in a quick Oven. And the whole
must be mixed together when
the Fire is put into the Oven.