Transcribe
Translate
Margaret Dyson Holland cookbook, 1834
Page 31
More information
digital collection
archival collection guide
transcription tips
Lemon Cheese Cakes (64) The rinds of two lemons boiled till soft, beat and rub them thru a seive, the yolks of eight eggs and the whites of four, beat them well, add half a pound of sugar, a pint of cream, half a pound of butter and the juice of a lemon, miscut together and set them over a slow fire. Stir them till of a proper thicknys, take them off the fire and stir them till cold, put them in tins. This will keep three or four days before it is baked, before you put them into the oven they should be rubbed over with white of eggs beat to a froth, and double refined sugar grated over it. Tea Cakes (65) Take two pounds of flour, two ounces of butter, two eggs well beaten, a little yeast, misc all well together with new milk, roll it out, cut cakes and let them stand till they have risen. Mamma's
Saving...
prev
next
Lemon Cheese Cakes (64) The rinds of two lemons boiled till soft, beat and rub them thru a seive, the yolks of eight eggs and the whites of four, beat them well, add half a pound of sugar, a pint of cream, half a pound of butter and the juice of a lemon, miscut together and set them over a slow fire. Stir them till of a proper thicknys, take them off the fire and stir them till cold, put them in tins. This will keep three or four days before it is baked, before you put them into the oven they should be rubbed over with white of eggs beat to a froth, and double refined sugar grated over it. Tea Cakes (65) Take two pounds of flour, two ounces of butter, two eggs well beaten, a little yeast, misc all well together with new milk, roll it out, cut cakes and let them stand till they have risen. Mamma's
Szathmary Culinary Manuscripts and Cookbooks
sidebar
