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

Plumb Cake

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.

Annotations
"A cake containing raisins, currants, and often orange peel and other candied fruits." (OED)