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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 1c
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When you have [added?] all milk beat whites to a froth & mix in gently the rest of the flour Cocker nut next Pinch of salt with vv of eggs When Coker nut is put in add flour & vv of egg by degrees - [Rap?] Mixture stiff - with last bit of flour add 1/2 teaspoon of Baking powder Bake in quick oven for 10 or 15 minutes Take out with teaspoon & fork - when half Baked brush over wth milk & put little [fine?] sugar put back in over to finish
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When you have [added?] all milk beat whites to a froth & mix in gently the rest of the flour Cocker nut next Pinch of salt with vv of eggs When Coker nut is put in add flour & vv of egg by degrees - [Rap?] Mixture stiff - with last bit of flour add 1/2 teaspoon of Baking powder Bake in quick oven for 10 or 15 minutes Take out with teaspoon & fork - when half Baked brush over wth milk & put little [fine?] sugar put back in over to finish
Szathmary Culinary Manuscripts and Cookbooks
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