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	Comments on: Queen cakes &#8211; 18th century dainty bakes	</title>
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		<title>
		By: Caitríona		</title>
		<link>https://www.missfoodwise.com/2016/06/queen-cakes-18th-century.html/#comment-20652</link>

		<dc:creator><![CDATA[Caitríona]]></dc:creator>
		<pubDate>Wed, 25 Oct 2017 02:00:11 +0000</pubDate>
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					<description><![CDATA[Thank you for this wonderful history! It came into my head, while setting out butter for tomorrow&#039;s baking, to find out if my own recipe for queen&#039;s cakes (acquired from a children&#039;s cookbook when I was 8 or 9) was remotely authentic, and my Googling led me here, which is a bit of a coincidence, as I just got my hands on your glorious pudding book this week and have been enjoying it to no end! It turns out my recipe is fairly authentic, using rosewater, currants, and omitting a leavening agent beyond the eggs. The people making American Girl products (something of an institution in Midwestern America) in the 90s really knew their stuff. I use a mini muffin pan, which has always worked well.]]></description>
			<content:encoded><![CDATA[<p>Thank you for this wonderful history! It came into my head, while setting out butter for tomorrow&#8217;s baking, to find out if my own recipe for queen&#8217;s cakes (acquired from a children&#8217;s cookbook when I was 8 or 9) was remotely authentic, and my Googling led me here, which is a bit of a coincidence, as I just got my hands on your glorious pudding book this week and have been enjoying it to no end! It turns out my recipe is fairly authentic, using rosewater, currants, and omitting a leavening agent beyond the eggs. The people making American Girl products (something of an institution in Midwestern America) in the 90s really knew their stuff. I use a mini muffin pan, which has always worked well.</p>
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		<title>
		By: Srecipe		</title>
		<link>https://www.missfoodwise.com/2016/06/queen-cakes-18th-century.html/#comment-16736</link>

		<dc:creator><![CDATA[Srecipe]]></dc:creator>
		<pubDate>Sun, 21 May 2017 14:20:00 +0000</pubDate>
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					<description><![CDATA[Queens cake is one of my family &#039;s favorite cakes. Thanks for your recipe]]></description>
			<content:encoded><![CDATA[<p>Queens cake is one of my family &#8216;s favorite cakes. Thanks for your recipe</p>
]]></content:encoded>
		
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		<title>
		By: Erin		</title>
		<link>https://www.missfoodwise.com/2016/06/queen-cakes-18th-century.html/#comment-15430</link>

		<dc:creator><![CDATA[Erin]]></dc:creator>
		<pubDate>Tue, 11 Apr 2017 19:28:21 +0000</pubDate>
		<guid isPermaLink="false">https://www.missfoodwise.com/?p=1924#comment-15430</guid>

					<description><![CDATA[Hi Regula!  I was just doing research on Queen Cakes for my own blog and discovered your beautiful blog!  It was a joy to look through, and I am looking forward to reading your book as well.  Just thought you might be interested in my post, which is a small collection of recipes from a manuscript receipt book from Ireland: http://www.theconstanthistorian.com/making-french-bread-in-ireland/  I haven&#039;t tried out the Queen Cake recipe yet, but I&#039;ll have to make them alongside yours for comparison now!  This recipe uses caraway seeds and no other flavorings or fruit.  I haven&#039;t been able to precisely date it (the archives just know the book is eighteenth or nineteenth century), but I&#039;m guessing its early in that time period based on the ingredients.  Can&#039;t wait to see your future historical recipes!]]></description>
			<content:encoded><![CDATA[<p>Hi Regula!  I was just doing research on Queen Cakes for my own blog and discovered your beautiful blog!  It was a joy to look through, and I am looking forward to reading your book as well.  Just thought you might be interested in my post, which is a small collection of recipes from a manuscript receipt book from Ireland: <a href="http://www.theconstanthistorian.com/making-french-bread-in-ireland/" rel="nofollow ugc">http://www.theconstanthistorian.com/making-french-bread-in-ireland/</a>  I haven&#8217;t tried out the Queen Cake recipe yet, but I&#8217;ll have to make them alongside yours for comparison now!  This recipe uses caraway seeds and no other flavorings or fruit.  I haven&#8217;t been able to precisely date it (the archives just know the book is eighteenth or nineteenth century), but I&#8217;m guessing its early in that time period based on the ingredients.  Can&#8217;t wait to see your future historical recipes!</p>
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