![]() ![]() Take eight ounces of Apricock-Kernels, or if they cannot be had, Bitter-Almonds will do as well, blanch them, and beat them very fine with a little Orange-Flower-Water, mix them with the Whites of three Eggs well beaten, and put to them two pounds of single-refin’d Sugar finely beaten and sifted work all together, and ‘twill be like a Paste then lay it in little round Bits on Tin-plates flower’d, set them in an Oven that is not too hot, and they will puff up and be soon baked. The word Ratafia, meaning liqueur, “came to denote almost any alcoholic and aromatic ‘water.’” (Boyle, 2011) To make Ratafia-Cakes – (Kettilby, 1719) Ratafia Cake Recipe – Kettilby, 1719 ![]() Our next recipe from Kettilby (1719) is the Ratafia Cake, a macaroon like biscuit that takes its name from the flavourings used. Sift a little fine sugar over just as you put it into the oven. Wash a pound of butter in rose-water, beat it well, then mix with it eight eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees beat the whole an hour butter little tins, tea-cups, or saucers, and bake the batter in, filling only half. Mix a pound of dried flour, the same of sifted sugar, and of washed clean currants. Queen Cakes – (Rundell, 1822) Queen Cake Recipe – Rundell, 1822 The title became an instant best seller, “with almost half a million copies sold by the time of Mrs Rundell’s death and remaining in print until 1886,” (Holt,1999).Īlthough this recipe suggests baking the cakes in tea-cups, Queen Cakes were often baked in a variety of shaped tins, one of the most popular shapes being that of the heart (Day, 2011). The author of the following recipe, Maria Eliza Rundell, became a household name in cookery when she published, ‘A New System of Domestic Economy’ in the early 1800s. There are several things necessary to be particularly observed by the cook, in order that her labours and ingenuity under this head may be brought to their proper degree of perfection.(Henderson, c.1800) Cakes Despite their popularity and the handy tips provided by the authors, I have to admit, some of these recipes seem trickier than a Bake-Off Technical Challenge but if you do brave tackling one or two, let us know how you get on! show ‘The Great British Bake Off’ we’ve pulled together some wonderful recipes and baking tips from our favourite 18 th and 19 th century cookbooks. In honour of the return of much loved T.V. Written by Louise Cowan, Trainee Liaison Librarian Front piece from Henderson’s ‘The Housekeeper’s Instructor’ c.1800 ![]()
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