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English cookbook, 1820
Page 95
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to make a Spunge Plumb Cake Lady L: Bridgeman's Cooks - receipt (very good take 4 Eggs their weight in pounded Sugar flour & either Currants or seeds which you like best the yolks beat a few minutes only, the whites beat to a froth and each ingredient added by a little at a time till all is mix'd - it must be baked in a Copper Mould & the Oven not too quick - how to Anatomize a Leaf from Martins Philosophy - at the beginning of August when leaves have attained their full growth gather them for this purpose Poplar & Aspen are the best kind - put ten or 12 of these into a Pan of rain water; about an inch deep and let them stand in a place where the Sun can shine upon them as many
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to make a Spunge Plumb Cake Lady L: Bridgeman's Cooks - receipt (very good take 4 Eggs their weight in pounded Sugar flour & either Currants or seeds which you like best the yolks beat a few minutes only, the whites beat to a froth and each ingredient added by a little at a time till all is mix'd - it must be baked in a Copper Mould & the Oven not too quick - how to Anatomize a Leaf from Martins Philosophy - at the beginning of August when leaves have attained their full growth gather them for this purpose Poplar & Aspen are the best kind - put ten or 12 of these into a Pan of rain water; about an inch deep and let them stand in a place where the Sun can shine upon them as many
Szathmary Culinary Manuscripts and Cookbooks
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