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English cookbook, 1750-1780
Page 15
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To make Ginger Cakes To three pounds of 7D moist sugar, add one pint of water, put in on a slow fire, & when the scum begins to rise, beat the whites of two eggs in half a pint of water, and throw them in, let it boil up once, take it off the fire, & clear the scum from the top: put in on the fire again & let it boil once put the whites of 2 eggs well beaten, take it from the fire, and clear the top from the scum a second time, let it boil until it is very thick almost to sugar, stirring it constantly, put in one oz: of pounded ginger when it is nearly done, & beat it for some time with a wooden spoon - Wet a linen Cloth, spread it on a table & drop the sugar in little cakes - NB The Water must bepassed from the Cloth before it is spread on the table
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To make Ginger Cakes To three pounds of 7D moist sugar, add one pint of water, put in on a slow fire, & when the scum begins to rise, beat the whites of two eggs in half a pint of water, and throw them in, let it boil up once, take it off the fire, & clear the scum from the top: put in on the fire again & let it boil once put the whites of 2 eggs well beaten, take it from the fire, and clear the top from the scum a second time, let it boil until it is very thick almost to sugar, stirring it constantly, put in one oz: of pounded ginger when it is nearly done, & beat it for some time with a wooden spoon - Wet a linen Cloth, spread it on a table & drop the sugar in little cakes - NB The Water must bepassed from the Cloth before it is spread on the table
Szathmary Culinary Manuscripts and Cookbooks
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