Shakespeare Cake Recipes

2 weeks ago folger.edu Show details

Logo recipes Dec 30, 2016  · In a bowl, combine 2 cups flour with the salt; set aside. Next, sift 6 cups of flour into a large mixing bowl. Dissolve a half-ounce of yeast in a little warm water. Make a hole in …

› Recipes - Folger Shakespe… Follow this adapted recipe from a 17th-century manuscript in the Folger …
› The Woodstreet Cake: A sp… Instructions. Set the oven to 325 degrees F and line the bottom of a 9-inch …
› A recipe for 1610 rose cakes … Using an electric mixer on medium speed, cream the butter, sugar, mace, 2 …
› Seed cake inspired by Thoma… Preheat your oven to 350°F. Grease a 9-inch springform pan and line with …
› 12 Shakespeare quotes abou… Amanda Herbert writes: “Sack is a type of sweet fortified wine originally produced …

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1 week ago shakespeareanstudent.com Show details

Logo recipes Jan 4, 2022  · I have three recipes in these cards- one 1604 recipe, which might have been used by Shakespeare himself, another Twelfth Night cake recipe, with modernized ingredients, and …

Ingredients Recipes Ingredient 143 Show detail

4 days ago uc.edu Show details

Logo recipes Sep 21, 2015  · 5 ounces confectioners’ sugar. White of 1 egg. Work together almond paste and sugar on slab or board. Add white of egg, unbeaten, and work until mixture is perfectly …

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1 week ago shakespeare.org.uk Show details

Logo recipes Dec 20, 2013  · Mix 1 lb 10 oz plain flour with ½lb currants, 2 level teaspoons of cinnamon and 1 of ground ginger, a generous grating of nutmeg and 4 ground cloves. Make the posset by …

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1 week ago smithsonianmag.com Show details

Logo recipes Apr 21, 2011  · For the fricassee, I browned the pieces of rabbit in butter in a large skillet. I removed the meat, sautéed the chopped onions, parsley and thyme (a substitute for Fowler’s …

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6 days ago theshakespeareblog.com Show details

Logo recipes Oct 8, 2014  · Add the egg yolk, flour, butter and rose water and mix well. Add almonds and essence. The mixture should be quite thick, thicker than a cake mix. Put teaspoonfuls of the …

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1 day ago folger.edu Show details

Logo recipes Apr 7, 2017  · Using an electric mixer on medium speed, cream the butter, sugar, mace, 2 tablespoons of the rose syrup, and the cream until light and fluffy. Beat in the egg yolks, one at …

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1 week ago homemade-dessert-recipes.com Show details

Logo recipes Renaissance Dessert Recipes. You can make your own Renaissance sweetmeats using these authentic Renaissance dessert recipes. It's surprisingly easy, inexpensive, and loads of fun. …

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1 week ago reddit.com Show details

Logo recipes I actually wrote an article about Shakespeare and cake with some references to Elizabethan cake recipes in it. At the bottom is a picture of the cake I got when I completed my masters, which …

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2 days ago janeausten.co.uk Show details

Logo recipes Feb 12, 2014  · 1 tsp Rosewater. 3 Eggs. 3 1/2 cups soft/melted Butter (approx) Mix dry ingredients, and then add eggs and rosewater until incorporated. Pour in butter and mix until …

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2 weeks ago folger.edu Show details

Logo recipes Dec 5, 2023  · Folger Shakespeare Library is the world's largest Shakespeare collection, the ultimate resource for exploring Shakespeare and his world. ... Shakespeare and Beyond The …

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1 week ago thekitchn.com Show details

Logo recipes After mixing in the dry ingredients (plus golden raisins and pecans, for good measure), the cake batter gets poured into a Bundt mold and baked for a whopping 90 minutes. Although that …

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1 week ago slate.com Show details

Logo recipes 1 day ago  · Recipes carry not only ingredients and instructions (sometimes) but also family stories, regional lore, cultural values, evolutions in technology and free time, and, of course, …

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5 days ago folger.edu Show details

Logo recipes Mar 12, 2019  · Preheat your oven to 350°F. Grease a 9-inch springform pan and line with parchment. Stir together flour, caraway seeds, salt, and mace. Set aside. In a large bowl, …

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2 weeks ago folger.edu Show details

Logo recipes Nov 21, 2023  · Amanda Herbert writes: “Sack is a type of sweet fortified wine originally produced in Spain and the Canary Islands. Sack fell out of use in the nineteenth century, and isn’t …

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