To Make Ye Litel Flume Cakes
From the treasured pages of Medicinal and cookery recipes by John King
Written by John King
To Make Ye Litel Flume Cakes
"Take a pound of suger and a pound of Buter and a pound of corrans and 2 pound of flower worke ye buter and suger til it be like crame then shack in ye flower and work in ye corrans then have redy 3 eges whits an youlks beat vere well or whisk with a whisk vere light put them in and work it up together but doe not knead it then break it into bets and role them ronde in ye hands and flate them on ye hand and lay them on tin or pewter flass and put them in an hoven as hot as for manchet and it will rise as round on ye top and as plunse as a backt puddin you must wach them and when ye are a litel browne on ye bottom ye are enough. just take them out of ye oven before ye coole to much. you may ice them some times with whites of ege and fine scert suger beat together and stred on with a knife."
Note on the Original Text
The technical language of this recipe reflects its early modern origins. Spelling is highly variable ('yolks' as 'youlks,' 'crame' for 'cream,' etc.), and there is little punctuation. Directions are sequential but not strictly measured by today’s standards. Terms like 'worke' (mix), 'bets' (pieces), and 'flass' (trays or pans) are typical of the period. The recipe is narrative and assumes knowledge of basic techniques—kneading, the consistency of 'creamed' butter and sugar, and management of oven heat by intuition rather than precise measurement.
Title
Medicinal and cookery recipes by John King (1675)
You can also click the book image above to peruse the original tome
Writer
John King
Era
1675
Publisher
Unknown
Background
A delightful journey into the kitchens of the 17th and early 18th centuries, this collection, attributed to John King, brims with time-honored recipes, culinary wisdom, and flavors that once graced historic tables.
Kindly made available by
Folger Shakespeare Library
This recipe hails from a manuscript associated with John King, dated roughly between 1625–1725—a period straddling the Stuart era and early Georgian England. During this time, home kitchens saw increased use of sugar, butter, and dried fruits, with cakes like these serving both as luxury treats and festive fare. The presence of rich ingredients like butter and currants signals a household of some means, while the use of tin or pewter baking sheets and a hot oven are clues to domestic practices of early modern England. Such recipes reflect the ongoing transition from bread-heavy diets to more varied and sweetened baked goods, and they capture both the convivial baking habits of the time and the evolving European fascination with sugar and confections.
Historically, the cook would have used a large wooden bowl for mixing, heavy wooden spoons or hands for working the dough, and perhaps a whisk made from bundles of twigs for beating the eggs. Baking was done on flat tin or pewter pans ('flass'), laid directly into a bread oven. Ovens were fired by wood, and the temperature was gauged by experience (described here as 'as hot as for manchet,' a type of fine white bread). A small knife would be used for icing.
Prep Time
20 mins
Cook Time
18 mins
Servings
24
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb unsalted butter
- 1 lb white sugar
- 1 lb currants (or small raisins as substitute)
- 2 lb plain (all-purpose) flour
- 3 large eggs
- Optional: 1 additional egg white for icing
- Optional: 3.5 oz icing (powdered) sugar for icing
Instructions
- To prepare 'litel flume Cakes' in a modern kitchen, begin by creaming together 1 lb of unsalted butter and 1 lb of white sugar until very smooth and fluffy.
- Gradually mix in 2 lb of plain flour, working the mixture in just to combine, then add 1 lb of currants (or substitute with small raisins if currants are unavailable).
- In a separate bowl, beat three whole eggs until very light and frothy, then fold them into the dough.
- Be careful not to knead—this is more of a mixing to just bring everything together.
- Next, break off pieces, roll them into balls in your hands, then gently flatten them into thick discs.
- Arrange on a greased or parchment-lined baking tray.
- Bake at around 400°F (like a modern bread oven—hot but not scorching) until the cakes have just begun to brown on the bottom.
- Remove promptly and allow to cool slightly before serving.
- Optionally, you can ice them with a simple glaze made from egg whites whisked with icing sugar, spread on top while still warm.
Estimated Calories
270 per serving
Cooking Estimates
It usually takes about 20 minutes to prepare the dough by measuring, mixing, and shaping the cakes. Baking them takes about 18 minutes. Each cake contains about 270 calories if you make 24 cakes with this recipe.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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