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Susan Gilbert's late nineteenth century British cookery manuscript
Page 166
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Sponge Cakes 10 Eggs - 1 lb Shu Sugar put lemon beat together 21 minutes, then stir gently 3/4 lb Flour rubbed through a sieve and warmed. Mrs Garrards receipt Rice Cakes Ground Rice and loaf sugar pounded of each 1/2 lb = Essence Almonds 8 drips. 4 or 5 Eggs beat for 1/2 an hour, may be dropped on Buttered Tin's as the above article may be baked in one deep Tin as a whole Cake, the Tin must be previously buttered and dusted with loaf, sugar, also lay at top a piece of white paper buttered. Mrs. Garrards receipt. Rich Gingerbread Melt together 3/4 lb Treacle and 1/2 lb fresh butter and pour them hot on a pound of Flour mixed with 1/2 lb of Sugar, and 3/4 oz of Ginger. when the Paste is quite cold roll it out with as much more Flour as will prevent its adhering to the
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Sponge Cakes 10 Eggs - 1 lb Shu Sugar put lemon beat together 21 minutes, then stir gently 3/4 lb Flour rubbed through a sieve and warmed. Mrs Garrards receipt Rice Cakes Ground Rice and loaf sugar pounded of each 1/2 lb = Essence Almonds 8 drips. 4 or 5 Eggs beat for 1/2 an hour, may be dropped on Buttered Tin's as the above article may be baked in one deep Tin as a whole Cake, the Tin must be previously buttered and dusted with loaf, sugar, also lay at top a piece of white paper buttered. Mrs. Garrards receipt. Rich Gingerbread Melt together 3/4 lb Treacle and 1/2 lb fresh butter and pour them hot on a pound of Flour mixed with 1/2 lb of Sugar, and 3/4 oz of Ginger. when the Paste is quite cold roll it out with as much more Flour as will prevent its adhering to the
Szathmary Culinary Manuscripts and Cookbooks
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