To Make Cakes The Royall Princesse Her Way
From the treasured pages of Receipt book of Sarah Longe
Written by Sarah Longe
To Make Cakes The Royall Princesse Her Way
"Take a pound of Sugar finely beaten 4 yolkes of Egges & 2 whites, some halfe pound of butterr, wash'd in rose water, & 6 spoones full of sweete creame warm'd, one pound of currants well pick'd, & as much flowre as will make it into a paste, mingle them well together, make them into Cakes, bake them in an oven almost as hot as for manchet. halfe an howr will bake them./ you must put in but halfe the proportion of Sugar, & think it inough. was also put in nutmeg & mace and some ginger be. /"
Note on the Original Text
The original recipe is written in early 17th-century English, with non-standardized spelling (e.g., 'buttar' for 'butter', 'flowre' for 'flour', 'sweete creame' for 'sweet cream', 'howr' for 'hour'). Measurements were by weight (pounds) or approximated ('spoons full'), and the reader was expected to have substantial cooking knowledge. There are elliptical instructions ('as much flowre as will make it into a paste'), and flavorings are added 'to taste'. Parenthetical asides ('you must put in but halfe the proportion of Sugar, & think it inough') point to a culture where personal judgement and palate were key—the routine for manuscript cookery of the time.
Title
Receipt book of Sarah Longe (1610)
You can also click the book image above to peruse the original tome
Writer
Sarah Longe
Era
1610
Publisher
Unknown
Background
A delightful glimpse into early 17th-century kitchens, this collection by Sarah Longe whisks readers through ancestral recipes, cooking tips, and the seasonings that graced the tables of Jacobean England. Prepare to savor the tastes and traditions of times gone by.
Kindly made available by
Folger Shakespeare Library
This recipe hails from early 17th-century England, specifically attributed to Sarah Longe's manuscript around 1610—a time when English aristocratic households maintained extensive recipe collections. These cake recipes were cherished for special occasions and festive gatherings, often associated with courtly tastes as indicated by 'the Royall princesse' in the title. Royal cookery in this era involved luxurious ingredients, such as imported dried fruits, exotic spices, and fragrant rose water, embodying both status and taste. Baked treats like these were crafted by well-staffed kitchens and enjoyed at great feasts—impressing guests with their flavor and refined ingredients.
In Sarah Longe's time, cooks would mix the dough in large wooden bowls using their hands or wooden spoons. Butter would be rinsed in rose water by hand, and eggs would be beaten with a bundle of twigs, known as a 'whisk'. Currants would be picked over to remove stems and debris. For baking, the cakes would be placed either directly onto the oven floor or on iron baking sheets, then baked in a wood-fired oven gauged 'as hot as for manchet' (fine white bread) with careful temperature management by skilled kitchen staff.
Prep Time
20 mins
Cook Time
30 mins
Servings
12
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
- 8 oz caster sugar
- 4 large egg yolks
- 2 large egg whites
- 8 oz unsalted butter (softened, rinsed in a splash of rose water)
- 6 tablespoons (3 fl oz) double or heavy cream, warmed
- 1 lb dried currants (substitute with small raisins if unavailable)
- 12–14 oz plain (all-purpose) flour, enough to make a soft dough
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- Optional: additional rose water for rinsing butter
Instructions
- To recreate 'Cakes the Royall princesse her way' with modern measurements, begin by creaming together 8 oz of finely ground white sugar with 4 egg yolks and 2 egg whites until well combined.
- Gently beat in 8 oz of unsalted butter (softened and rinsed in a little rose water, as per the original) and then blend in 6 tablespoons (3 fl oz) of sweet cream (double or heavy cream), gently warmed.
- Add 1 lb of well-cleaned currants.
- Mix in a small grating of nutmeg, 1/2 teaspoon of ground mace, and 1/2 teaspoon of ground ginger—these spices enliven the cakes.
- Gradually stir in enough plain wheat flour (about 12–14 oz) to make a soft, kneadable dough.
- Form the dough into small individual cakes (each about the size of a large biscuit or scone) and place them on a lined baking tray.
- Bake in an oven preheated to 350°F (a moderate heat, similar to what would bake white bread or 'manchet') for 25–30 minutes, until they are golden.
- They can be enjoyed warm or cool, and the rose water and spices will give them a regal, fragrant touch.
Estimated Calories
220 per serving
Cooking Estimates
It will take about 20 minutes to prepare the ingredients and make the dough. Baking takes about 25–30 minutes. Each cake is about 220 calories if you make 12 cakes from 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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