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John and Henry Locke cookery archive, item 3, 1870s?
Page 1
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Luncheon Cakes Take Two pounds of good flour with half a pound of fresh Butter. Rub this in fine with your hands then add half a pound of fine sugar - with grated Lemon peel and nutmeg, also one pound and half of good Currants and ten ounces of candied Lemon or Citron rind - cut fine rub this all well together and make a Lake in the middle - for the ferment - pour in 2 or 3 eggs and preapre your ferment as follows - take 2 or 2 1/2 ounces of good German Barm and dissolve it in a basin - with a pint of warm milk - just - warm (be carefull in this) and put
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Luncheon Cakes Take Two pounds of good flour with half a pound of fresh Butter. Rub this in fine with your hands then add half a pound of fine sugar - with grated Lemon peel and nutmeg, also one pound and half of good Currants and ten ounces of candied Lemon or Citron rind - cut fine rub this all well together and make a Lake in the middle - for the ferment - pour in 2 or 3 eggs and preapre your ferment as follows - take 2 or 2 1/2 ounces of good German Barm and dissolve it in a basin - with a pint of warm milk - just - warm (be carefull in this) and put
Szathmary Culinary Manuscripts and Cookbooks
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