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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 120
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Cake Pudding 120 Take some stale sponge cake enough to fill your shape [Butter?] More than half; cut it in pieces and soak it with about a glass and a half of sherry and 1/2 a glass of brandy. Among the cake put about a tablespoonful & half of raspberry or any other kind of jam. Make a [??] flavoured custard with a little bay leaf a little vanilla and a little lemon according to taste add gelatine to [?illegible] it and pour it into the shape to fill it [illegible] [Hale?] April 7th [66?] Madiera [cake?] [Babruachen?] August 8th 1/2 lb of flour 2 teaspoonfuls of baking powder Mix together then rub in 1/4 lb of butter 6 oz of sugar 2 eggs. (beat them well half a cup of milk [lemon?] [juice?] or a few drops of essence of [lemon?] Bake 3/5 of an hour
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Cake Pudding 120 Take some stale sponge cake enough to fill your shape [Butter?] More than half; cut it in pieces and soak it with about a glass and a half of sherry and 1/2 a glass of brandy. Among the cake put about a tablespoonful & half of raspberry or any other kind of jam. Make a [??] flavoured custard with a little bay leaf a little vanilla and a little lemon according to taste add gelatine to [?illegible] it and pour it into the shape to fill it [illegible] [Hale?] April 7th [66?] Madiera [cake?] [Babruachen?] August 8th 1/2 lb of flour 2 teaspoonfuls of baking powder Mix together then rub in 1/4 lb of butter 6 oz of sugar 2 eggs. (beat them well half a cup of milk [lemon?] [juice?] or a few drops of essence of [lemon?] Bake 3/5 of an hour
Szathmary Culinary Manuscripts and Cookbooks
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