1529. - Soyer's Queen Victoria's Cake

To three-quarters of a pound of flour, add half an ounce of yeast, mixed with warm water until forming a stiff paste, and place it in a stewpan, and let it stand by the fire or oven until well risen, during which time the butter must be well worked until soft, adding a quarter of a pound of flour more and five eggs gradually, and beat them well together; when done, if the leaven is well risen, add to it one and a half pounds of raisins, with a little salt and sugar; let it stand in the mould for a short time, and bake it in a slow oven.

1530. - Eletherian Pine Apple Cake

Take three-quarters of a pound of pine apple, not over ripe, peel it; place half a pound of white sugar in a pan, with half pint of water, boil till a thick syrup; cut the pine in small dice of a quarter of an inch, and pour the syrup over; and, when nearly cold, add to it the dough, which has previously been mixed with three-quarters of a pound of butter and two eggs; let it rise in a hoop as above, and bake in the same way: a glass of rum may be added.

1531. - Baba

Take three pounds of flour, one-quarter of which set apart and mix into dough with a gill of good yeast and a little warm water; cover it close in a stew-pan and set it by the fire to rise; when you see the dough rise and nearly ready, form the other parts of the flour in a circle on the table, in which put half an ounce of salt, one ounce of sugar, a half pound of butter and twelve eggs and a table-spoon of saffron; mix the butter and eggs well together before you put it to the flour; when it is all mixed spread it out and put the dough to it and knead it well. When the yeast is nearly mixed in, add two pounds of raisins stoned, a few at a time, have ready two moulds buttered, and put three parts full of dough and set in a warm place to rise very gently; when raised to the top of the mould bake in a hot oven; a brick oven is best.

1532. - Cheesecakes, Apple

Take twelve apples, pare, core, and boil in sufficient water to wash them; beat them very smooth; add six yolks of eggs, the juice of two lemons, some grated lemon peel, half a pound of fresh butter, beaten to a cream, and sweetened with powdered sugar; beat in with the apples, bake in a puff crust, and serve open.

1533. - Cheesecakes, Almond

Take four ounces of blanched almonds, mixed with a few bitter, beat them with a spoonful of water, add four ounces of powdered sugar, a spoonful of cream, and the whites of two eggs well beaten; mix them quickly, put into small pattypans, and bake for twenty minutes in a moderately warm oven.

1534. - Cheesecakes, Bread

Take a French roll, slice it very thin, pour over it some boiling cream, allow it to cool and then add six or eight eggs half a pound of butter melted, a spoonful. of brandy, half a pound of currants, some nutmeg, and a little sugar; put them in puff-paste, the same as other cheesecakes.

1535. - Cheesecakes, Citron

Take a pint of cream, boil it, and when cold mix it with two eggs well beaten; then boil them together, until they become a curd. Put in a few blanched almonds beaten in a mortar with a little orange-flower water, and some Naples biscuits and green citron chopped very small. Sweeten, and bake in tins.