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Making A Wedding Cake From 1769

Tasting History with Max Miller ↗

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Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 Full Recipe The Experienced English Housekeeper by Elizabeth Raffald (1769) To make a Bride Cake Take four pounds of fine flour well dried, four pounds of fresh butter, two pounds of loaf sugar, pound and sift fine a quarter of an ounce of mace and the same of nutmegs, to every pound of flour put eight eggs, wash four pounds of currants, pick them well, and dry them before the fire, blanch a pound of sweet almonds, and cut them lengthways very thin, a pound of citron, one pound of candied orange, the same of candied lemon, half a pint of brandy. First work the butter with your hand to a cream, then beat in your sugar a quarter of an hour, beat the whites of your eggs to a very strong froth, mix them with your sugar and butter, beat your yolks half an hour at least, and mix them with your cake, then put in your flour, mace, and nutmeg, keep beating it well till your oven is ready, put in your brandy, and beat your currants and almonds lightly in, tie three sheets of paper round the bottom of your hoop to keep it from running

Published 2021-10-05 · Watch on YouTube ↗
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