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Mrs.Holroyd receipt book, 1830-1900
Page 7
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always to have your mould quite dry; rub it all over with the inside with clarified butter, then dust pounded Sugar over it; tie a slip of white paper round the mould, fill it with the mixture about three parts full; when done, let the cake stand a while before it is turned out. Lemon cheese cakes A quarter of a pound of butter, one pound of loaf sugar, six eggs, the rind of two lemons grated and the juice of three. Put the above into a pan over a slow fire - stirring it gently till as thick as
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always to have your mould quite dry; rub it all over with the inside with clarified butter, then dust pounded Sugar over it; tie a slip of white paper round the mould, fill it with the mixture about three parts full; when done, let the cake stand a while before it is turned out. Lemon cheese cakes A quarter of a pound of butter, one pound of loaf sugar, six eggs, the rind of two lemons grated and the juice of three. Put the above into a pan over a slow fire - stirring it gently till as thick as
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