MedievalLemon Cakes 中世纪柠檬蛋糕“Takefine flowre and good Damaske water you must have no other liquor butthat, then take sweet butter, two or three yolkes of egges and a goodquantity of Suger, and a fewe cloues, and mace, as your Cookes mouthshall serue him, and a lyttle saffron, and a little Gods good about asponfull if you put in too much they shall arise, cutte them insquares lyke vnto trenchers, and pricke them well, and let your ouenbe well swept and lay them vppon papers and so set them into theouen. Do not burne them if they be three or foure dayes olde they beethe better.”
-Dawson, Thomas. The good huswifes Iewell. London: Edward White, 1596.
(注:因为此段是用中古英语写的,所以翻译难免连蒙带猜,如有不到之处,还望各位吧友包涵。)
“使用最精细的面粉与上好的大马士革玫瑰水〔来和面〕,不要使用除此以外的任何液体,然后加入甜奶油,两或三个蛋黄,糖,几枚丁香,肉蔻适量,番红花适量,鹿角粉适量。将发好的面切成方形并在上面扎出洞眼,把炉子扫干净,用纸垫好蛋糕底部,然后把它们送入烤炉里。注意不要让它们烧焦。将它们放置三到四天风味更佳。“
-摘自: ThomasDawson,Thegood huswifes Iewell. London: Edward White, 1596.
OurChanges: To make these lemony cakes, we added lemon zest to thedough, and basted the finished cookies in a lemon-honey sauce. Wealso took out the rosewater to eliminated possible flavor rivalry.
TheInn at the Crossroads的两位女士对以上的食谱进行了改良,以使其更符合现代人的口味:在面里加入柠檬皮,将烤好的蛋糕上刷上一层用柠檬汁与蜂蜜做成的糖浆,并将玫瑰水从食谱中去除,以免玫瑰水的味道喧宾夺主。
Ingredients:
3 Tbs. butter, softened
1/4 heaping cup sugar
3 egg yolks
zest from one lemon
1/2 tsp. hartshorn (or baking soda), dissolved in 1 tsp. of hot water
1/4 tsp. each salt, cloves and mace
pinch saffron
1 1/4 cup sifted all-purpose flour
juice from one lemon
1 tbs honey
材料
3汤匙软黄油
4分之1杯白糖
3个蛋黄
1个柠檬的皮,擦成细丝
半茶匙鹿角粉或发粉,溶解在1茶匙热水里
4分之1茶匙食盐
4分之1茶匙丁香
4分之1茶匙肉蔻
番红花少许
1又4分之1杯面粉
1个柠檬的汁
1茶匙蜂蜜
Cream together the butter & sugar until smooth; beat in the egg yolks. Blend in the dissolved hartshorn or baking soda, then the zest, salt & spices. Stir in the flour and work until a ball of dough is formed. Knead gently until smooth, working in more flour if necessary.
将黄油与糖搅拌至顺滑,加入蛋黄打匀。拌入溶解的鹿角粉或发粉,再加入柠檬皮,盐与香料。最后加入面,然后把面和均匀,需要的话可以加入更多面粉。
Roll out the dough on a floured surface to a 1/4 ” thickness. With a floured butter knife, cut the dough into small squares or rectangles. Make decorative vent holes on the cakes by pricking with a fork, then place them on a baking sheet lined with parchment paper.
将面擀至约4分之1英寸厚,并用一把沾面的黄油刀将其切成一个一个小方形。用叉子在它们的表面上扎出装饰性的小孔,然后把它们放到铺上烘烤纸的烤盘上。
Bake in a preheated 300° F oven for 14-15 minutes until just done. Be sure that they do not brown on the bottom. Cool on a wire rack. While they are cooling, mix the lemon juice and honey together in a pan on the stove, over low heat. Let cool slightly before brushing onto cakes, and store in an air-tight container.
在预热至150摄氏度的烤箱里烤14到15分钟,小心不要将底部烤焦。出炉后放在烤架上晾凉。将柠檬汁与蜂蜜用小火煮成糖浆,让糖浆冷却一下,再将它刷在蛋糕上。密封保存。