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Susan Gilbert's late nineteenth century British cookery manuscript
Page 116
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Plum Cake 4 lbs of Flour, 1 1/2 lbs of Moist sugar, 6 oz of mixed Candid peel, cut in slices, 6 Eggs, to be well beaten then melt 1 1/2 lbs of Butter, in 1 pint of Milk, when luke warm put to it a cup of ale yeast, nearly 1/2 a pint of sweet Wine, and the Eggs, then strain the liqued to the dry ingredients beat them well, and add cloves, mace, cinnamon and nutmeg, a 1/4 oz of each butter your pan well, and put it in a quick oven, and 3 hours will bake it. A Good Pound Cake Beat 3 quarters lb of butter to a cream, and mix with the yolks and whites (beaten apart) of 6 Eggs, have ready warm by the fire 1 lb of Flour, 3/4 lb of powdered sugar, mix them and by degrees add the dry ingredients, into the Butter and Eggs, when well beaten add 1 glass of Wine, 1 lb of Currants, beat it 1 hour put a buttered paper round the pan, bake it 1 hour in a quick oven
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Plum Cake 4 lbs of Flour, 1 1/2 lbs of Moist sugar, 6 oz of mixed Candid peel, cut in slices, 6 Eggs, to be well beaten then melt 1 1/2 lbs of Butter, in 1 pint of Milk, when luke warm put to it a cup of ale yeast, nearly 1/2 a pint of sweet Wine, and the Eggs, then strain the liqued to the dry ingredients beat them well, and add cloves, mace, cinnamon and nutmeg, a 1/4 oz of each butter your pan well, and put it in a quick oven, and 3 hours will bake it. A Good Pound Cake Beat 3 quarters lb of butter to a cream, and mix with the yolks and whites (beaten apart) of 6 Eggs, have ready warm by the fire 1 lb of Flour, 3/4 lb of powdered sugar, mix them and by degrees add the dry ingredients, into the Butter and Eggs, when well beaten add 1 glass of Wine, 1 lb of Currants, beat it 1 hour put a buttered paper round the pan, bake it 1 hour in a quick oven
Szathmary Culinary Manuscripts and Cookbooks
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