Wednesday, August 21, 2013


Dessert Recipes from the 17th Century


A seventeenth century dinner party may've included some of these foods.

Sugar Cakes

From the recipe book of Lady Ann Fanshawe, the wife of Charles II’s ambassador to Portugal and Madrid, compiled 1651-1707 (Wellcome Library MS.7113, p.286)

Take 2 pound of Butter, one pound of fine Sugar, the yolkes of nine Egs, a full Spoonfull of Mace beat & searsed [sifted], as much Flower as this will well wett making them so stiffe as you may rowle it out, then with the Cup of a glasse of what Size you please cutt them into round Cakes & pricke them and bake them.

Icy Cream

Take three pints of the best cream, boyle it with a blade of Mace, or else perfume it with orang flower water or Amber-Greece, sweeten the Cream, with sugar let it stand till it is quite cold, then put it into Boxes, ether of Silver or tinn then take, Ice chopped into small peeces and putt it into a tub and set the Boxes in the Ice couering them all over, and let them stand in the Ice two hours, and the Cream Will come to be Ice in the Boxes, then turne them out into a salvar with some of the same Seasoned Cream, so sarue it up at the Table.

To find out more about historical food, visit the Wellcome Library's online collection of nearly 20,000 recipes.


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