Recipe Manuscript

To Make A 2 Pound Cake

Name: To Make A 2 Pound Cake
Prep time: PTPT30M
Cook time: PTPT1H45M
Yield: 20
Cuisine: European
Ingredients: 16 large eggs (use yolks and half the whites; remove chalazae); 900g unsalted butter; 30–45ml rosewater (2–3 tbsp); Finely grated zest of 1 orange; 2 tsp freshly grated nutmeg; 1 tsp ground mace; 2 tsp brandy (preferably Cognac or other high quality); 900g caster sugar (sifted and dried); 900g currants (washed, dried, and plumped; substitute: raisins or sultanas if unavailable); 900g plain white flour (sifted and cooled); Butter (for lining the tin or mould)

1707

From the treasured pages of Mrs. Rachel Kirk Book 1707

Written by Rachel Kirk

Culinary Enlightenment (1700 - 1800)European Advanced Dessert

Original Recipe • 1707

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make A 2 Pound Cake

"Take 16 eggs take out half of the whites & the streames then take 2 pound of butterr and wash it with 2 or three Spoonfull of Rose water then take it out of that and mix it with your eggs till the butterr have taken up most of the eggs and putt in a little orango pill cutt thin and shredd one large nuttmeg 2 pennyworth of mace shredd small & two pennyworth of the best brandy mix these well together and putt in 2 pound of sugar that is searsed and dried and roule when you have mixed your sugar in by degrees then have two pound of Currans that are washed dried rubbed and plumped before the fire and Could then mix your Currans in and mix them well with your hand then stirr in by degrees by a spoonfull att a time 2 pound of flour that is dried and Could then when you have mixed it pretty well then take out your hand and beat it with a shive for half an hour then butterr your Tinn or Garth and bake it in a pretty quick oven //."

Note on the Original Text

This recipe is written in the active, flowing style typical of early 18th-century manuscript cookbooks. Quantities are listed by number (eggs) or weight (butter, sugar, etc.), and the method is given as a continuous set of instructions, often without separation into steps. Spelling is variable ('stirr', 'flour', 'mace', etc.), and terms like 'searsed' (sifted) and 'roule' (likely a form of 'roll/mix in') reflect period language. Recipes assumed the cook’s knowledge of kitchen processes ('mix them well with your hand', 'beat it with a shive'), and left timing and temperature to experience rather than precise measurement.

Modern Kitchen Interpretation

Recipe's Origin

Mrs. Rachel Kirk Book 1707 - Click to view recipe in book

Title

Mrs. Rachel Kirk Book 1707 (1707)

You can also click the book image above to peruse the original tome

Writer

Rachel Kirk

Era

1707

Publisher

Unknown

Background

A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This rich, celebratory cake recipe comes from the early 18th-century English household of Rachel Kirk (1707), a time when cakes were luxurious affairs, reserved for special occasions, and often laden with costly sugar, spices, and preserved fruits. Eggs, butter, and flour by the pound marked the excess of festive baking, long before the invention of modern chemical leaveners. Such cakes would have been a centerpiece, made for large gatherings and important events, and reflected both wealth and refinement due to the expense of imported spices, sugar, and dried fruit.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original preparation would have involved large shallow bowls or basins for beating the eggs and mixing the batter by hand, and a wooden spoon or whisk (called a 'shive') for the vigorous half-hour of mixing. The cake was baked in a heavy tin or possibly a 'garth' (a shallow round baking vessel) lined liberally with butter. Baking was done in a wood-fired oven or hearth oven, with the baker gauging 'a pretty quick oven' by experience — likely a moderately hot temperature — as there were no thermometers. Plumping the currants was done by spreading them near the fire on simple trays or in sieves.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr 45 mins

Servings

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

16 large eggs (use yolks and half the whites; remove chalazae)
2 lb (4 cups) unsalted butter
2–3 tbsp (1–1.5 fl oz) rosewater
Finely grated zest of 1 orange
2 tsp freshly grated nutmeg
1 tsp ground mace
2 tsp brandy (preferably Cognac or other high quality)
2 lb (4 cups) caster sugar (sifted and dried)
2 lb (about 6 cups) currants (washed, dried, and plumped; substitute: raisins or sultanas if unavailable)
2 lb (about 6.5 cups) plain white flour (sifted and cooled)
Butter (for lining the tin or mould)

Instructions

To make a 2-pound cake in the style of 1707, begin by using 16 large eggs, removing half the whites and all the chalazae (the 'streames').
Cream 2 pounds (4 cups) unsalted butter that has been rinsed in 2–3 tablespoons (1–1.5 fl oz) rosewater, and then mix it gradually with the eggs until emulsified.
Add the finely grated zest of one orange, freshly grated nutmeg (about 2 teaspoons), about 1 teaspoon ground mace, and 2 teaspoons good-quality brandy.
Incorporate 2 pounds (4 cups) sieved and dried caster sugar, adding it gradually.
Fold in 2 pounds (about 6 cups) cleaned, dried, and plumped currants.
Finally, add 2 pounds (about 6.5 cups) sifted and cooled flour, a spoonful at a time, until well mixed.
Finish by beating the batter with a whisk or spatula for 30 minutes, then pour it into a generously buttered cake tin.
Bake in a preheated oven at 350°F (180°C; if using a convection oven, reduce to 320°F/160°C) until golden and set (about 1.5–2 hours, test with a skewer).
Let cool before serving.

Estimated Calories

500 per serving

Cooking Estimates

This cake takes about 30 minutes to prepare and 1.5 to 2 hours to bake. Each slice is rich, so you can get about 20 servings from the whole cake. One serving has around 500 calories.

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.