I was intrigued by the title of Amelie Langdon’s 1903 cookbook, Just for Two: A Collection of Recipes Designed for Two Persons. Many historic recipes I come across seem to be portioned for an army of twenty, forcing me either to reduce the amounts or to eat leftovers for days. It’s refreshing to see recipes sized for only two people.
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This recipe originally comes from Robert May’s The Accomplisht Cook, or, the Art and Mystery of Cookery, published in 1660. I used a modernized version from A Taste of History: 10,000 Years of Food in Britain, which reduces the size of the original from a twenty-pound monstrosity to a cake capable of being baked in a 9-inch tin.
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