To Make Fine Cakes
Take a quantity of fine wheate Flower, and put it in an earthen pot. Stop it close and set it in an Oven, and bake it as long as you would a Pasty of Venison, and when it is baked it will be full of clods. Then searce your flower through a fine sercer. Then take clouted Creame of sweet butter, but Creame is best: then take sugar, clove, Mace, saffron and yolks of eggs, so much as wil seeme to season to season your flower. Then put these things into the Creame, temper all together. Then put thereto your flower. So make your cakes. The paste will be very short: therefore make them very little. Lay paper under them.
John Patridge, The Widowes Treasure, 1585
½ lb. sweet (unsalted) butter, softened
¾ C very finely granulated sugar
2 large egg yolks
1½ C flour
Cream the butter, then slowly add sugar. Next add the egg and beat throughly. Add dry ingredients and mix until completely blended. Press evenly into a 9" pan lined with parchment paper. Bake for 30 minutes at 325 degrees. Remove to cooling rack and cut into pieces while still hot.
©2001 Chris P. Adler
The Honorable Lady Katja Davidova Orlova Khazarina
Chris P. Adler