Royal Meal VIII: Cakes & Pastry

Esteemed Readers, let’s bake something special today. I hope that a Sugar Cake & an Apple Cake will be perfect for a nice cup of afternoon tea. Recipes are of the 17th century yet. 🙂

Sugar Cake

Take five or six pieces of sponge, marzipan or macarons, add some sugar, four or five yolks of eggs, stir all together well in a mortar, add some orange flower water & put on a puff pastry sheet, already rolled well. Bake in the oven on the grill in low heat, ice the cake for better colour.

Pear/Apple Cakes 

Peel your pears/apples & cut them carefully. Cook them with water & sugar. When they are well-cooked, put a bit of fresh butter, mix everything well and put on a sheet of rolled-out pastry, tie it, if you wish, & bake. When it is ready, sprinkle on some drops of orange flower water, ice with sugar & serve.

Sugar Pastry

Take, for example, a handful of sugar in powder, pass through a sieve & put it in a very clean marble mortar. Add one quarter of an egg white, half a spoon of lemon juice, stir carefully all together until the sugar is getting thicker. If it gets too thick, add some drops of rose water. As soon as the sugar has got the necessary consistence, stir it with a pestle to obtain very thick & formed pastry that you will put on sheets of rolled-up pastry or crusts.

Nota Bene: to make semi-sweet pastry mix sugar with superfine white flour in equal proportion & prepare it as it has been mentioned above. 

Bon Appétit! 🙂 🙂 🙂

Vive le Roy!

Maria KethuProfumo

PS. The original recipes you may find in books of Esteemed le Sieur Massailot, le Sieur La Varenne & La Pastissier François book (ed. 1643).


About kethuprofumo

Reconstructing the Past for the glorious Future
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18 Responses to Royal Meal VIII: Cakes & Pastry

  1. Now we are talking. YUM. Thanks, Maria.

  2. ateafan says:

    A quarter of an egg white sounds tricky 😯 These sweet recipes sound perfect to go with a cup of tea!

    • kethuprofumo says:

      That’s why I have chosen them 🙂 A cup of Earl Grey & a piece of sugar cake! Mmmm… Well,,, as you have noticed all the recipes don’t have measures. All of them are tricky, however when I cook modern recipes I mostly follow the intuition than measures & it functions.

      • ateafan says:

        If you like Earl Grey you would also like Darjeeling – perhaps. Which reminds me … 🙂

      • kethuprofumo says:

        I guess I have never tried finest Darjeeling, so at the moment I prefer the first one! Thanks for the advice. I should revise my tea list.

      • ateafan says:

        You have a treat in store for you then! Earl Grey is usually a very good quality tea all the same. And if it’s what you prefer then that’s all that matters.

  3. Mmmm…Let them eat cake.

  4. robbiecheadle says:

    The baking and confectionery skills at this time are truly amazing, Maria.

    • kethuprofumo says:

      True, dear Robbie! Imagine everything was made without electricity and kitchen appliances. We are degrading…:-)

      • Honestly, Maria, I love my Kenwood Chef. When I was a girl we used a hand beater for beating egg whites. It used to take about 20 minutes of very hard work.

      • kethuprofumo says:

        I joked, dear Robbie! Certainly, domestic appliances make the life happier. But, imagine, how much passion & love, Chefs of the past contributed in each dish! It must have been something exceptional!

      • It is incredible, Maria, what the chefs of the past managed to create with such limited resources available to them.

      • kethuprofumo says:

        That’s what I’m talking about, dear Robbie! And when I cook ancient recipes I feel a bit embarrassed, asking myself how and why people of the past were able to create so delicious, balanced dishes! And how much we have lost from their knowledge!

  5. smilecalm says:

    can there really
    be too much? 🙂

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