SC - four and twenty blackbirds

[Decker, Terry D.]

> Hello!  I found the recipe & notes for Fine Cakes.  They look perfect for
> my purpose.  Thank you!  Did you ever try them?
> 
> Regards,
> 
> Cindy
> 
I've tried the butter version.  It makes a very nice sugar cookie.  Bogdan,
who was working on the recipe for a dessert revel, tried both.  According to
him, the clotted cream version was even better.  We were working with the
recipe text from Sass' To The Queen's Taste and ignoring her redaction.
Since I located the recipe, I'll post it.



Bear

The recipe from our original sequence of messages:

>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)
>

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