Tuesday, 19 June 2012

Walking in Glasse Slippers Chapter One

Next month's Clandestine Cake Club is going to be a very special affair. It's part of the Newcastle EAT festival, and people have snapped up tickets for the event at only £10 each for all-you-can-eat cake. The theme for this meeting is 18th Century Cakes.

Last year, someone told me about Hannah Glasse, who I had never heard of before. She was an 18th century food author who wrote a book called The Art Of Cookery Made Plain And Easy. And as she grew up in Northumberland, it seemed like a good idea to try out some of her recipes.

During a quick scan of the contents of the book, a seed and saffron cake caught my eye, so I decided on making that one. The recipe?

To make a fine ſeed or ſaffron-cake. YOU muſt take a quarter of a peck of fine flour, a pound and a half of butter, three ounces of carraway ſeeds, ſix eggs beat well, a quarter of an ounce of cloves and mace beat together very fine, a pennyworth of cinnamon beat, a pound of ſugar, a pennyworth of roſe-water, a pennyworth of ſaffron, a pint and a half of yeaſt, and a quart of milk ; mix it all together lightly with your hands thus : firſt boil your milk and butter, then ſkim off the butter, and mix with your flour, and a little of the milk ; ſtir the yeaſt and ſtrain it, mix it with the flour, put in your ſeed and ſpice, roſe-water, tincture of ſaffron, ſugar, and eggs ; beat it all up well with your hands lightly, and bake it in a hoop or pan, but be ſure to butter the pan well. It will take an hour and a half in a quick oven. You may leave out the ſeed if you chuſe it, and I think it rather better without it, but that you may do as you like

Read more at Celtnet: http://www.celtnet.org.uk/recipes/glasse-making-cakes-15.php
Copyright © celtnet

I had assumed that there would be a modern version of the recipe, but after a fairly lengthy search, I've been unable to find one. However, I was determined that this was the recipe i was going to use. So I got my calculator out....

.... To be continued.

No comments:

Post a Comment