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James Doak cookbook: The art of cookery, circa 1760s
Page 37
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Plain Cake Take 6 pd flour, 1 pd and a 1/2 of butter, 14 eggs 1 quart milk, 1 nutmeg, 1/4 ounce mace and 1/4 ounce cinnamon, melt half of butter in the with ye milk, and 2 or 3 spoonfulls of wine & rose water, each Almond Pudding Take 1/2 a pd almonds, 1/2 pd suett, a pint milk, 1 blade Mace, 5 eggs, and one Rusk pounded. A Ground Rice Pudding. Take 6 ounces ground rice, 3 pints milk, 7 eggs, 1/2 pound butter, 1/2 pd sugar, 3 spoonfulls flour, 3 spoonfulls rose wter and one Nutmeg. Your cake must be to pound flower, 8 or 9 eggs, 3 spoofulls of rose water 3 guarters of a pound sugar and a pound butter & some mace about thimble full when pounded.
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Plain Cake Take 6 pd flour, 1 pd and a 1/2 of butter, 14 eggs 1 quart milk, 1 nutmeg, 1/4 ounce mace and 1/4 ounce cinnamon, melt half of butter in the with ye milk, and 2 or 3 spoonfulls of wine & rose water, each Almond Pudding Take 1/2 a pd almonds, 1/2 pd suett, a pint milk, 1 blade Mace, 5 eggs, and one Rusk pounded. A Ground Rice Pudding. Take 6 ounces ground rice, 3 pints milk, 7 eggs, 1/2 pound butter, 1/2 pd sugar, 3 spoonfulls flour, 3 spoonfulls rose wter and one Nutmeg. Your cake must be to pound flower, 8 or 9 eggs, 3 spoofulls of rose water 3 guarters of a pound sugar and a pound butter & some mace about thimble full when pounded.
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