Part 2/8:

Today's soul cake recipe originates from Elinor Fettiplace's "Receipt Book," a compilation of personal recipes written in the late 16th or early 17th century. Although the book wasn't published until the 1980s, it serves as an invaluable glimpse into the culinary practices of the time. Fettiplace's recipes were primarily shared within her family, making them a treasured piece of history.

The recipe for soul cakes outlines a delightful blend of ingredients: flour, sugar, butter, spices, and ale, among others. While she may not refer to them explicitly as soul cakes, these little buns would be served during various holidays, especially on All Souls' Day, marking a significant occasion in the Christian calendar. According to her instructions, you’ll need:

• ½ cup lukewarm ale