DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 11

Sponge Cake (12)
Twelve ounces of Sugar pounded very fine; six ounces of flour, dried, beat the yolks of seven eggs, with the Sugar and rind of a lemon, with half the juice for 20 minutes, beat the whites Separately upon a pewter plate with a knife to a light froth, then add them to the Sugar and beat them lightly together put the flour into a Sieve, and dish it in, but dont beat it much after the flour is added then put it into your tin which must be done with a little oiled butter, and dusted with Sugar
To make Sugar Vinegar (19)
To every gallon of water put a pound and a half of the coarsest Sugar, boil it half an hour skimming it well, then strain it and when cool put in a toast covered with yeast, let it stand four or five days, then barrel it, put a piece of muslin over the Bung and set it in the Sun If made in the month of march it will be fit for use in Six months.

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Sponge Cake (12) Twelve ounces of Sugar pounded very fine; six ounces of flour, dried, beat the yolks of seven eggs, with the Sugar and rind of a lemon, with half the juice for 20 minutes, beat the whites Separately upon a pewter plate with a knife to a light froth, then add them to the Sugar and beat them lightly together put the flour into a Sieve, and dish it in, but dont beat it much after the flour is added then put it into your tin which must be done with a little oiled butter, and dusted with Sugar To make Sugar Vinegar (19) To every gallon of water put a pound and a half of the coarsest Sugar, boil it half an hour skimming it well, then strain it and when cool put in a toast covered with yeast, let it stand four or five days, then barrel it, put a piece of muslin over the Bung and set it in the Sun If made in the month of march it will be fit for use in Six months.