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John and Henry Locke cookery archive, item 2, 1830s?
Page 53
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Raspr Biscuits or Russian Sandwiches 1 lb of Sweet almonds 2 lb Sugar fine 6 oz Flour 1/2 lb Stale Savoy Cake rube through a fine [sieve?] Mix with whole eggs roll out thin and square let it [illegible] till next Day - put form between [illegible] and bake with a nice Brown - butter the tin Ginger Drops 2 1/2 Flour 1 butter 1 1/2 Sugar 6 eggs 2 oz Ginger bit of Vol mix with milk bake on wafar paper Almond Tea Cakes 1 1/3 flour 1/2 Butter 3/4 Sugar 1/2 Ground Sweet Almonds 4 Eggs and milk make in diffrent shapes through the [Forcer?] Naples or Finger Biscuits 1 1/2 Sugar 15 Eggs 1 1/2 Flour Dropd on paper, good oven
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Raspr Biscuits or Russian Sandwiches 1 lb of Sweet almonds 2 lb Sugar fine 6 oz Flour 1/2 lb Stale Savoy Cake rube through a fine [sieve?] Mix with whole eggs roll out thin and square let it [illegible] till next Day - put form between [illegible] and bake with a nice Brown - butter the tin Ginger Drops 2 1/2 Flour 1 butter 1 1/2 Sugar 6 eggs 2 oz Ginger bit of Vol mix with milk bake on wafar paper Almond Tea Cakes 1 1/3 flour 1/2 Butter 3/4 Sugar 1/2 Ground Sweet Almonds 4 Eggs and milk make in diffrent shapes through the [Forcer?] Naples or Finger Biscuits 1 1/2 Sugar 15 Eggs 1 1/2 Flour Dropd on paper, good oven
Szathmary Culinary Manuscripts and Cookbooks
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