Potingall/Portugal Cakes
This recipe comes from the first volume of UPenn Ms. Codex 631, dated 1730.
Take a pound of flower well dryed & a pound of Loafe sugar beat fine seatel (i.e. settle?) them both & mingle them together, then take a pound of Butter & wash it well in rose water or orange flower water, then work it well in your hand till it be all very soft & then strew in your sugar & flower by degrees tell (i.e. till) it be half in, still working it with your hand, then put in 6 yolks of eggs & 5 whites & beat them up with two spoonfulls of sack, then by degrees worke in the half of the sugar & flower & when your oven is hott, then pick wash & dry a pound of Currants over the fire, your pans must be ready Buttered, then fill them half full & scrape double refine sugar on them, Let your oven be pritty hot & set up the Lead
Refs.:
- Potingall-Portugal Cakes by alyssaconnell, December 29, 2014
- How two bloggers re-purpose centuries-old recipes for modern cooks - Washington Post
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Palavras chave/keywords: Portugal, cakes, cooking, 18th centuryCriado/Created: 14-01-2015 [10:31]
Última actualização/Last updated: 10-10-2022 [14:26]
(c) Tiago Charters de Azevedo