Rich wine in which white pepper has been boiled, sugar added, boiled and dropped in shapes and allowed to dry (Glasse 1747).
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
To make pepper cakes.
TAKE half a gill of sack, half a quarter of an ounce of whole white pepper, put it in and boil it together a quarter of an hour, then take the pepper out, and put in as much double-refined sugar as will make it like a paste, then drop it in what shape your please on plates, and let it dry itself.
Christmas Pepper Cake
Westmorland Pepper Cake
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY