To make the best Litele plombe Kakes [little plum cakes]

Title: To make the best Litele plombe Kakes [little plum cakes]
Date: 1694/1795
Description: A recipe for making plum cakes using sugar, butter, flour, rose water, cream, eggs, currants, nutmeg, and cloves.
Transcript: Take 2 pound of Curons well washt & pict & one pound of whit sugar finly Beat onn pound of Butter wash’t in Rose wattar one [illegible] of thick Creame, the yolks of 4 eges, sum nutmegs & Cloves take as much fine flowre as will make all this up into a paste, then make them up into Little cakes Lay them upon buter’d papers, & so bake them Half an houre will do it
Subject: See all items with this value sugar; See all items with this value butter; See all items with this value cream; See all items with this value eggs; See all items with this value nutmeg; See all items with this value cloves; See all items with this value currant; See all items with this value rose water
Contributor: Oberle, George; Caylor, Karmen; Le, Vincent
Source: Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher: George Mason University Libraries
Rights: Public domain. There are no known restrictions.