To make Nun's Cake.
Take four pounds of very fine flour, and mix with it three pounds of double-refined sugar, finely beat and sifted; dry them by the fire till your other materials are prepared; take four pounds of butter, beat it in your hands till it is very soft like cream, beat thirty-four eggs, leave out sixteen whites and take out the treads from all; beat the eggs and butter together, till it appears like butter, pour in four or five spoonfuls of rose or orange-flour water, and beat it again; then take your flour and sugar, with six ounces of carraway seeds; strew it in by degrees, beating it up all the while for two hours together; put in as much tincture of cinnamon or ambergris as you please; butter your hoop, and let it stand three hours in a moderate oven.
To make Saffron Cakes.
Take a quarter of a peck of fine flour, a pound and a half of butter, three ounces of carraway seeds, and six eggs; beat a quarter of an ounce of cloves and mace together very fine, a pennyworth of cinnamon, beat a pound of sugar, a pennyworth of rose water, a pennyworth of saffron, a pint and a half of yeast, and a quart of milk; mix all together lightly with your hands thus: first boil the milk and butter, scum off the butter, and mix it with the flour and a little of the milk, stir the yeast into the rest, and strain it; mix it with the flour, put in your seed, spice, rose water, tincture of saffron, sugar, and eggs; beat all up with your hands very lightly, and bake it in a hoop or pan, minding to butter the
