Home > Rezepte > Gebäck

Feine Plätzchen

England, 16. Jhd.

To make fine Cakes

Take fine flowre and good Damaske water you must have no other liquor but that, then take sweet butter, two or three yolkes of egges and a good quantity of Suger, and a fewe cloues, and mace, as your Cookes mouth shall serue him, and a lyttle saffron, and a little Gods good about a sponfull if you put in too much they shall arise, cutte them in squares lyke vnto trenchers, and pricke them well, and let your ouen be well swept and lay them vppon papers and so set them into the ouen. Do not burne them if they be three or foure dayes olde they bee the better.

Dawson, Thomas: The good huswifes Iewell. London: Edward White, 1596; Gode Cookery