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Anne Bayne booke [of recipes] circa 1700
Page 122a
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Mr. Rigbeys Rect to Make a French Cake Take the yolkes of 12 Eggs 4 of the White of eggs a pound of duble refined sugar sifted, Beat thes to a Cream take half a pound of allmond pounded with a quarter of Brandy the rine of a fresh Leamon Cutt small as possable half a pound of flower dryed & sifted Beat all these to gether an hour, your allmonds must be half bitter, if you have a good Brisk oven an hour will Bake itt-----
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Mr. Rigbeys Rect to Make a French Cake Take the yolkes of 12 Eggs 4 of the White of eggs a pound of duble refined sugar sifted, Beat thes to a Cream take half a pound of allmond pounded with a quarter of Brandy the rine of a fresh Leamon Cutt small as possable half a pound of flower dryed & sifted Beat all these to gether an hour, your allmonds must be half bitter, if you have a good Brisk oven an hour will Bake itt-----
Mr. Rigbey's Recipe to Make a French Cake Take the yolks of 12 Eggs 4 egg whites, a pound of sifted caster sugar. Beat these to a cream take half a pound of almonds ground with a quart of Brandy, the rind of a fresh lemon cut as finely as possible, half a pound of sifted flour. Beat all these together for an hour. Your almonds must be half bitter. If you have a good brisk oven it will bake in an hour.
Szathmary Culinary Manuscripts and Cookbooks
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