Boil three pounds of honey in a gallon of water for a quarter of an hour; then pour it on the Hour in the trough; mix them together well, until the flour will imbibe no move liquid; when a little cooled, add three ounces of potash, infused the night before in half a pint of milk, knead the whole well, putting to it some pounded anise. Roll out the paste, and with paste-cutters of various forms, cul it into little figures, lay them on a well-oiled tin, and bake them; when done, wash them over with milk. With this paste spiced nuts are made; when formed, lay them on tins, and leave in a warm place for two or three days before they are baked.
The evening before you wish to make your spiced bread, dissolve three ounces of white potash in half a pint of milk, and set it aside. The next morning put a considerable quantity of sifted flour into a trough make a hole in the heap, into which pour six pounds of clarified honey; whilst boiling, stir it well with a strong spatula, until the honey reduced to a firm paste, will imbibe no more flour, then spread it all over the bottom of the trough, and leave it for about ten or fifteen minutes; at the end of that time, if the paste be sufficiently cool for you to bear your hand on it, rub its surface with the infusion of potash; then let a strong person knead it. in the same manner as the bakers knead bread. Have ready a number of different-sized moulds of pear tree wood, on which are cut (pretty deep) octagons of various dimensions; then cut your paste into as many pieces as you have moulds, in the following proportions: - for the mould containing a pound, take eighteen ounces of paste; for a half pound, fourteen ounces; a quarter of a pound seven ounces of paste, and so on; knead each piece separately on the slab, rub them with flour to prevent their adhering, and then put them into the respective moulds; press it down tight; in a minute or two turn them over, place them on a tin plate (previously rubbed with olive oil), and with a soft brush take oft' what flour may remain on the surface of the spiced bread, and bake them in a moderate oven. Whilst they are baking, dissolve some isinglass in a sufficient quantity of beer, with which, by means of a hair pencil, wash the outside of the spiced bread as soon as it is done; and then, while it is moist and warm, decorate it with blanched almonds, candied lemon and orange peel, cut into dice. You may, if you think proper, cut these sort of sweet meats into very small pieces, and knead them into your paste at first. When they are nearly cold, separate the pieces with a knife.