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Full Recipe
The Experienced English Housekeeper by Elizabeth Raffald (1769)
To make a Bride Cake
Take four pounds of fine flour well dried, four pounds of fresh butter, two pounds of loaf sugar, pound and sift fine a quarter of an ounce of mace and the same of nutmegs, to every pound of flour put eight eggs, wash four pounds of currants, pick them well, and dry them before the fire, blanch a pound of sweet almonds, and cut them lengthways very thin, a pound of citron, one pound of candied orange, the same of candied lemon, half a pint of brandy. First work the butter with your hand to a cream, then beat in your sugar a quarter of an hour, beat the whites of your eggs to a very strong froth, mix them with your sugar and butter, beat your yolks half an hour at least, and mix them with your cake, then put in your flour, mace, and nutmeg, keep beating it well till your oven is ready, put in your brandy, and beat your currants and almonds lightly in, tie three sheets of paper round the bottom of your hoop to keep it from running out, rub it well with butter, put in your cake, and lay your sweetmeats in three lays, with cake betwixt every lay, after it is risen and coloured, cover it with paper before your oven is stopped up; it will take three hours baking.

To make Almond-Icing for the Bride Cake.
Beat the whites of three eggs to a strong froth, beat a pound of Jordan almonds very fine with rose-water, mix your almonds with the eggs lightly together, a pound of common loaf sugar beat fine and put in by degrees; when your cake is enough, take it out, and lay your icing on, then put it in to brown.

To make Sugar Icing for the Bride Cake.
Beat two pounds of double refined sugar, with two ounces of fine starch, sift it through a gauze sieve, then beat the whites of five eggs with a knife upon a pewter dish half an hour; beat in your sugar a little at a time, or it will make the eggs fall, and will not be so good a colour, when you have put in all your sugar, beat it half an hour longer, then lay it on your almond iceing, and spread it even with a knife; if it be put on as soon as the cake comes out of the oven it will be hard by the time the cake is cold.

LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
KitchenAid 6 Qt Stand Mixer: https://amzn.to/3F2V4Da
KitchenAid Hand Mixer: https://amzn.to/2XZJw2J

LINKS TO SOURCES**
Wedding Cakes and Cultural History by Simon Charsley: https://amzn.to/3odkHeJ
The Experienced English Housekeeper by Elizabeth Raffald: https://amzn.to/2Wm4acJ

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza

PHOTO CREDITS
Ambergris: By Photograph: EcomareDerivative work: MagentaGreen - This file was derived from: Ecomare - ambergris van potvis in 2012 (potvis2012-ambergris-2164-em).jpg:, CC BY-SA 4.0, https://commons.wikimedia.org/....w/index.php?curid=66
Wedding Cake with Roses: shine oa, CC BY 2.0 https://creativecommons.org/licenses/by/2.0, via Wikimedia Commons

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