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Mrs.Holroyd receipt book, 1830-1900
Page 20
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A Seed Cake. 2 Lbs fine sifted lump sugar, 1 lb fresh butter, 1. 3/4 lb fine flour, 16 eggs, a little mace, cinnamon, or nutmeg. A rich Seed Cake. 8 eggs, 1 lb powdered sugar, 1 lb clarified butter, 1 lb fine flour, 2 oz caraway Seeds 1 large nutmeg, the same weight of mace powdered, 1/4 lb candid lemon cut thin. 2 hours will bake it. White Gingerbread. 3 Lbs of fine flour, 1/2 lb butter rubbed well in, 1 1/2 lb fine Sugar, 1/4 oz salts of tartar; 2 Tea spoonsful of alum in hot water, & must stand until cold, 1 gill of water, & a few seeds.
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A Seed Cake. 2 Lbs fine sifted lump sugar, 1 lb fresh butter, 1. 3/4 lb fine flour, 16 eggs, a little mace, cinnamon, or nutmeg. A rich Seed Cake. 8 eggs, 1 lb powdered sugar, 1 lb clarified butter, 1 lb fine flour, 2 oz caraway Seeds 1 large nutmeg, the same weight of mace powdered, 1/4 lb candid lemon cut thin. 2 hours will bake it. White Gingerbread. 3 Lbs of fine flour, 1/2 lb butter rubbed well in, 1 1/2 lb fine Sugar, 1/4 oz salts of tartar; 2 Tea spoonsful of alum in hot water, & must stand until cold, 1 gill of water, & a few seeds.
Szathmary Culinary Manuscripts and Cookbooks
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