To Make Queen Cakes
From the treasured pages of Receipt book of Jane Staveley
Written by Jane Staveley
To Make Queen Cakes
"Take one pound of fine flower & one pound of Loaf suger beaten & sifted mix these together & let ym be warmd before the fire to dry, one pound of Currants washed & dryed take eight egges & foure of ye whites beat in with them too spoonfulls of sack & too of Rose water, one Nutmeg grated & a grain of musk finely brised if you please, beat a pound of butterr with your hands till it is as white as cream, then put in your flower, suger & egges to your butterr then put in your currants & butterr & mix them well together with your hands then have ready your pans your oven must be as hot as for Manchett, after you have put your past in your pans single a little loaf suger on them thay are baked in half an houre thay are very apt to scorch when thay are enough they will rise & fall again"
Note on the Original Text
Like most early modern English recipes, the original instructions are written in continuous prose, with little in the way of precise measurements or timings. Quantities are large and measured by weight, suited for well-stocked households. Terms such as 'flower' (for flour) and 'suger' (for sugar) reflect period spelling, and instructions rely on experience (‘when they are enough, they will rise & fall again’). The instruction to mix 'with your hands' speaks to a tactile approach, and archaic leavening (eggs only—no baking powder) gives these cakes their delicate crumb.
Title
Receipt book of Jane Staveley (1693)
You can also click the book image above to peruse the original tome
Writer
Jane Staveley
Era
1693
Publisher
Unknown
Background
Step into the flavorful annals of the 17th century with Jane Staveley’s delightful culinary collection. Brimming with time-honored recipes and refined instructions, this book offers a sumptuous glimpse into the kitchens of yesteryear—where classic techniques met noble tastes and every dish was a celebration of ingenuity.
Kindly made available by
Folger Shakespeare Library
This exquisite Queen Cakes recipe comes from the late 17th century, penned by Jane Staveley between 1693 and 1694. During this time, recipes were often shared in manuscript collections, passed down through well-to-do households. Queen Cakes were a symbol of refined hospitality—dainty, sweet, and festooned with costly ingredients like rose water and sometimes exotic musk. The recipe reflects both the opulence and the hands-on nature of high-status English baking in the Stuart period, when cakes were served at tea tables in the parlors of the social elite.
Back then, the cook would use a large wooden bowl for mixing, wooden spoons or hands for creaming the butter, and fine sieves for sifting flour and sugar. Eggs were beaten with whisks made from twigs or bundles of rushes. The cakes were baked in small metal or earthenware pans, set in large, wood-fired ovens preheated to a high heat comparable to bread baking. Sugar was purchased in hard loaves and beaten fine for baking.
Prep Time
30 mins
Cook Time
30 mins
Servings
18
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 pound (16 ounces) plain (all-purpose) flour
- 1 pound (16 ounces) caster sugar
- 1 pound (16 ounces) currants (or substitute with small raisins if currants unavailable)
- 8 large eggs
- 4 egg whites
- 2 tablespoons sherry (for 'sack'; or substitute with dry white wine or omit if necessary)
- 2 tablespoons rose water
- 1 whole nutmeg, grated
- A pinch of musk, crushed (optional; omit if unavailable)
- 1 pound (16 ounces) unsalted butter
- Extra caster sugar for sprinkling
Instructions
- Begin by preheating your oven to 350°F (180°C), as you would for enriched bread or light cakes.
- Sift together 1 pound (16 ounces) of plain flour and 1 pound (16 ounces) of caster sugar, then gently warm them either in a low oven or near a warm spot to dry them out, not toast.
- Wash and drain 1 pound (16 ounces) of currants, ensuring they are completely dry.
- Beat 8 large eggs and 4 egg whites together, then stir in 2 tablespoons of sherry (as a substitute for sack) and 2 tablespoons of rose water.
- Finely grate one whole nutmeg into the mixture; if available, crush a tiny pinch of musk (optional) for aromatic depth, or omit if not available.
- Beat 1 pound (16 ounces) of unsalted butter with your hands or a mixer until it turns pale and creamy.
- Gradually combine the flour, sugar, and egg mixture with the butter, then fold in the currants.
- Lightly grease small cake tins or muffin pans, spoon in the batter, and sprinkle a little caster sugar over each.
- Bake for about 30 minutes, monitoring closely to prevent scorching.
- The cakes will rise and then slightly collapse as they cool—serve once cooled.
Estimated Calories
350 per serving
Cooking Estimates
It takes about 30 minutes to bake the cakes, plus about 30 minutes to prepare the ingredients and batter. Each cake has about 350 calories, and this recipe makes about 18 cakes.
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.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes