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John and Henry Locke cookery archive, item 2, 1830s?
Page 46
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Almond Moulds 1 Ground almonds Sweet 1 1/2 Sugar as many eggs yolks as well make it [illegible] of the Spoon beat the Whites up Stiff 6 oz Flour - a Slow Oven Venice Bread Seed Pink & White 16 Eggs 1 1/2 Sugar grated Nutmeg & Lemon Peel 6 oz of clarified Butter 1 Flour Venice Bread 3/4 Sugar 3/4 Flour 10 Eggs 6 oz Butter warmed Spice & Lemon Beat up Light Spanish Bread 1 Butter 1 1/4 Sugar 10 Eggs 1/2 Ground Sweet Almonds nutmeg 3/4 Flour French Do fermented 4 Flour 6 oz Butter 8 oz Sugar 4 Eggs Mix Soft & [Raised?]
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Almond Moulds 1 Ground almonds Sweet 1 1/2 Sugar as many eggs yolks as well make it [illegible] of the Spoon beat the Whites up Stiff 6 oz Flour - a Slow Oven Venice Bread Seed Pink & White 16 Eggs 1 1/2 Sugar grated Nutmeg & Lemon Peel 6 oz of clarified Butter 1 Flour Venice Bread 3/4 Sugar 3/4 Flour 10 Eggs 6 oz Butter warmed Spice & Lemon Beat up Light Spanish Bread 1 Butter 1 1/4 Sugar 10 Eggs 1/2 Ground Sweet Almonds nutmeg 3/4 Flour French Do fermented 4 Flour 6 oz Butter 8 oz Sugar 4 Eggs Mix Soft & [Raised?]
Szathmary Culinary Manuscripts and Cookbooks
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