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Susan Gilbert's late nineteenth century British cookery manuscript
Page 179
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Ginger Cakes. 5 Eggs leaving out 1 white, 3/4 lb sifted Sugar 1/2 oz Ginger. 2 oz Butter, beat these ingredients 1/2 an hour, then add 1 lb Flour, stir it in, donot beat it after the Flour is in, put it roughly on Tins and bake in a slow oven. Apple Cheese Cake. Take 1/2 lb Apples, pare and grate them, The peel of 2 Lemons grated, 6 Eggs, 1/4 lb Butter, 1/2 lb loaf Sugar sifted. Jane. Rice Cake. 3 ounces Ground Rice, 3 oz flour. 1/2 lb Lump Sugar, 4 Eggs all the whites and a little Lemon Juice, beat them all well together, donot make long before going into the oven, Put a little Baking Powder in. Polly.
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Ginger Cakes. 5 Eggs leaving out 1 white, 3/4 lb sifted Sugar 1/2 oz Ginger. 2 oz Butter, beat these ingredients 1/2 an hour, then add 1 lb Flour, stir it in, donot beat it after the Flour is in, put it roughly on Tins and bake in a slow oven. Apple Cheese Cake. Take 1/2 lb Apples, pare and grate them, The peel of 2 Lemons grated, 6 Eggs, 1/4 lb Butter, 1/2 lb loaf Sugar sifted. Jane. Rice Cake. 3 ounces Ground Rice, 3 oz flour. 1/2 lb Lump Sugar, 4 Eggs all the whites and a little Lemon Juice, beat them all well together, donot make long before going into the oven, Put a little Baking Powder in. Polly.
Szathmary Culinary Manuscripts and Cookbooks
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