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Susan Gilbert cookbook, 1848-1887
Page 90
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Ratifies 1/4 lb of Bitter Almonds 2 oz of Sweet Almonds blanched and beat very fine, 1 lb powdered loaf sugar, beat well the white of 3 Eggs to a strong froth, then add the sugar a little at a time, beat it well then put in the Almonds, lay them on a paper or a tin and bake them in a slow oven. Tea Cakes 1/4 lb of Flour, 1/4 lb of loaf sugar, 1/2 lb of Butter 2 Eggs, Butter to be beaten to a cream. Drop your cakes on Tins. Small Cakes 1 lb of Flour, 5 Eggs, 1 lb loaf sugar, 2d of Almond drops, 1 Tea spoonful of cake salts.
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Ratifies 1/4 lb of Bitter Almonds 2 oz of Sweet Almonds blanched and beat very fine, 1 lb powdered loaf sugar, beat well the white of 3 Eggs to a strong froth, then add the sugar a little at a time, beat it well then put in the Almonds, lay them on a paper or a tin and bake them in a slow oven. Tea Cakes 1/4 lb of Flour, 1/4 lb of loaf sugar, 1/2 lb of Butter 2 Eggs, Butter to be beaten to a cream. Drop your cakes on Tins. Small Cakes 1 lb of Flour, 5 Eggs, 1 lb loaf sugar, 2d of Almond drops, 1 Tea spoonful of cake salts.
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