Muskatblütenplätzchen

England, 17. Jhd.

• 600g Mehl
• 200g Zucker
• 400g Butter
• 100g Sahne
• 3 Eidotter
• 1 Prise Safran
• 2 TL Muskatblüte (Macis)
• 1 TL Nelkenpulver

• Das Mehl in einem geschlossenen Metalltopf bei ~180° ~½ Stunde vorbacken, abkühlen lassen
• Die Sahne schlagen, Butter, Zucker, Gewürze und Eidotter untermischen
• Das Mehl sieben und in die Mischung rühren, einen Teig daraus kneten
• Bällchen aus dem Teig formen und flachdrücken, evtl. etwas verzieren
• Bei 160°C 20-30 min backen; aufpassen, daß sie nicht zu braun werden

Fine Cakes

To make fine cakes Take a quantity of fine wheate Flower, and put it in an earthen pot. Stop it close and set it in an Oven, and bake it as long as you would a pasty of Venison, and when it baked it will be full of clods. Then searce your flower through a fine sercer. Then take clouted Creame or sweet butter, but Creame is best: then take sugar, cloves, mace, saffron and yolks of eggs, so much as wil seeme to season your flower. Then put these things into the Creame, temper all together. Then put thereto your flower. So make your cakes. The paste will be very short; therefore make them very little. Lay paper under them.

John Partridge: The widowes Treasure, 17. Jhd