Caraway Cake No 3 Recipe

Take four quarts of flour, well dried, and rub into it a pound and a

quarter of butter. Take a pound of almonds, ground with rose-water,

sugar, and cream, half an ounce of mace, and a little cinnamon, beaten

fine, half a pound of citron, six ounces of orange-peel, some dried

apricots, twelve eggs, four of the whites only, half a pound of sugar, a

pint of ale yest, a little sack, and a quart of thick cream, well

boiled. When your cream is nearly cold, mix all these ingredients well

together with the flour; set the paste before the fire to rise; put in

three pounds of double-sugared caraways, and let it stand in the hoop an

hour and a quarter before it is put into the oven.

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