Cake Bread recipe from Jane Lorraine’s recipe book (Miscellaneous Manuscripts 5)
Image and transcription (below) are taken from a page of Jane Lorraine’s recipe book. The recipe book contains lots of different recipe and was written in the 17th century by a woman called Jane Lorraine.
Jane Lorraine lived in Northumberland. She is likely to have been the wife of Nicholas Loraine and probably a member of the Fenwick family (John James Fenwick in 1882 opened the shop Fenwicks which exists on a larger scale down Northumberland Street, Newcastle today).
The recipe book is a collaboration between many different people. We can see that many different people contributed their recipes to it as there are mentions of different individuals within it (a total of 67 people), in addition to six different handwriting being identified within the text. Jane Lorraine put together the recipes by different individuals into one big recipe book.
27. Cake Bread
Take a peck of very fine flower two pound of sweat butter
six pound of currants to a quarter of an ounce of mace
a quarter of an ounce of synomond five nutmugs one
pound and a half of fine sugar let your spices and
sugar be very finely beaten your currants washed picked
and dryed put your spices into your flower a little salt
mingled well together, put your butter in thin slices put in
your Corants and sugar mingle them well togeather put
in two spounfuls of rose water a pinte of good ale yest
put in as much Cold cream that is thick and sweat as will
make it into a past work it very well when you have done
put your paste into a hot lining Cloth set it a while before
the fire mould it upon a table take a broad wooden peall lay
a sheat of broade paper strow it with flower lay your paste
on fashon it into a Cake prick it with a bodkin let it goe
down into the bottom then with a fether anoynt the kake
with melted butter strow good sugar finely beaten upon
it set it in an oven that will not scorch
This recipe book is part of Miscellaneous Manscripts