Cakes Of Almonds That Will Keep Halfe An Yeare

This recipe dates back to the 17th century (1600s), an era when sugar was a luxury and preservation was paramount. Recipes like this were prized for their shelf-stability; keeping 'half a year' was no small feat. The preparation speaks to an affinity for sophisticated confections—macaroon-like cakes popular in both English and continental European baking. Its inclusion in manuscript V.a.19 shows how these almond cakes were likely made in affluent households, possibly for festive occasions, travel, or as gifts. The use of double-refined sugar and eggs also signals access to premium ingredients, common among the well-to-do.

The original preparation would use a large mortar and pestle for grinding the almonds, wooden or earthen bowls for mixing, and strong arm muscles for whisking the egg whites by hand with a birch or bundle of twigs as a whisk. Sieving sugar, likely through muslin, ensured it was fine enough for the delicate meringue. Baking would have been done in a large, wood-fired bread oven, taking advantage of the gentle residual heat after bread was removed—hence, 'after wheaten bread is drawn.' Thin tin plates acted as baking trays, and the cakes were often set onto edible wafer sheets to prevent sticking and aid storage.