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Benjamin Butterworth manuscript, 1828-1867
Page 123
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Marble Cake For the white the whites of twelve eggs beaten to a stiff froth, one pound sugar three quarters of a pound of butter one pound flour with one teaspoonful yeast- powder cream the sugar and butter together add the whites of the eggs and the flour alternately if too stiff add a little sweet milk For the Yellow The yolks of twelve eggs beaten light one pound of sugar one pound of flour with one spoonful of yeast-powder three quarters of a pound of butter. cream butter and flour together beat eggs light add the sugar, and mix with the flour and butter if too stiff add a little sweet milk to make it like pound cake batter put in a spoonful of the yellow and a spoonful of the white
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Marble Cake For the white the whites of twelve eggs beaten to a stiff froth, one pound sugar three quarters of a pound of butter one pound flour with one teaspoonful yeast- powder cream the sugar and butter together add the whites of the eggs and the flour alternately if too stiff add a little sweet milk For the Yellow The yolks of twelve eggs beaten light one pound of sugar one pound of flour with one spoonful of yeast-powder three quarters of a pound of butter. cream butter and flour together beat eggs light add the sugar, and mix with the flour and butter if too stiff add a little sweet milk to make it like pound cake batter put in a spoonful of the yellow and a spoonful of the white
Szathmary Culinary Manuscripts and Cookbooks
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