SC - Re: OOP: Disgusting recipes

[Deborah J Hammons]

I've run a small batch to test my ideas about the fine cakes recipe.  I
roasted five cups of pastry flour in a covered casserole and sifted it
fine .  I then took  1/2 cup butter at room temperature into which I
creamed 1 cup sugar mixed with 1/2 teaspoon each of cloves and mace.  I
did not use saffron, having none on hand.  I added 1 egg yolk to the
creamed mixture and blended it in.  I then stirred in 1 1/2 cups of
flour 1/2 cup at a time.

The dough was very soft and granular.  I rolled it into balls about 1
1/2 inch in diameter and flattened them onto an ungreased baking sheet
into a 2 1/2 inch diameter circle about 1/2 inch high.  I baked them at
350 degrees F for about 25 minutes.  This recipe made 9 cakes.

The results were approximately 6 inch diameter spiced sugar cookies with
a texture similar to a Sandy.

The spicing was adequate.  Fresher spices would have improved the bite.

The cakes were slightly overcooked.  I'll bake them for 20 minutes next
batch.

I may also experiment with reducing the sugar and increasing the flour
to study the change in texture.

 Bear
 
>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 baked it will be full of
>clods.  Then searce your flower through a fine sercer.  Then take clouted
>Creame or sweet butter, but Creame is best: then take sugar, cloves, mace,
>saffron and yolks of eggs, so much as wil seeme 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 Partridge
>[The widowes Treasure] in Lorna J. Sass's "To the Queen's Taste)
>
>Her redaction is as follows:
>6oz butter (room temp)
>.5 cup sugar
>1 egg yolk, beaten
>1.75 C sifted flour
>.5 tsp cloves
>1/8 tsp mace
>pinch ground saffron
>Egg white
>
>1.  In a bowl, cream butter.  Add sugar and beat until fluffy.
>2.  Add egg yolk and beat until thoroughly blended.
>3.  In another bowl, combine sifted flour and spices, stirring to
>distribute evenly.
>4.  Sift dry ingredients into bowl containing butter-and-sugar mixture.
>Combine by stirring or with hands.
>5.  Press mixture into a 9-in square baking pan.
>6. Brush top lightly with egg white.
>7. Bake at 325 for 45min or until cake feels firm when pressed lightly in
>the center.
>8. Cut into squares while still hot.
>9. cool in pan on wire rack.
>
>I was told this redaction is tasty too.  I don't know if this helps,
>but...
>
>
>Your servant,
>Bogdan din Brasov
>
>
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