1495. Pound Cake

Take a pound of sifted sugar, and a pound of fresh butter, mix them with the hand ten minutes and put to them nine yolks and five whites of eggs well beaten; work all together and add a pound of sifted flour, some carraway seeds, four ounces of candied orange peel cut into slices, a few currants well cleaned; mix all together very lightly.

1496. Pound Cakes, Plum Or Plain

Equal quantity of sugar, butter, flour, and eggs, allowing to all cakes eight to a pound, a grating of lemon, and a few grains of grated nutmeg; have a basin made pretty warm, put in your butter, and with your hand whip up the butter until it comes to the thickness of cream, then put in your sugar, and lemon, and nutmeg, keep whipping it; have your eggs beat up, then add them by degrees to your sugar and butter, take care it does not curdle, then whip in your flour; from this mixture you can make several sorts of small cakes, with a little variation in each mixture. For queen cakes some currants, and a spoonful more flour; for champaignes a few carraway seeds, and two spoonfuls of flour; for queen's drops the same, but add currants, have different basins for each mixture; in the same way you may add whatever flavour you like, and make them what shape you like; champaignes are like a quarter of an orange, made in a long frame; queen cakes in moulds, buttered; drops, on buttered paper, a moderate oven will bake them; pound cakes in hoops, prepared.