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Carr family cookbook, 1741-1753
Page 76
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Italian Biskett Cake 6 eggs 3 quaters of a pound of very fine sugar the weight of 3 eggs in the finest London flower the yolks & whites of eggs beat seperate then the white of eggs divided & beat seperate likwise and put in at two or three times to the rest of the ingredients the rind of 3 lemons grated Beat all together well for an hour or more you must reserve a little of the white of eggs to lay over the cake & sift a little double refined sugar over it just as it goes into the oven NB the tin it is baked in should have a thin paper lightly buttered put over the inside of the tin
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Italian Biskett Cake 6 eggs 3 quaters of a pound of very fine sugar the weight of 3 eggs in the finest London flower the yolks & whites of eggs beat seperate then the white of eggs divided & beat seperate likwise and put in at two or three times to the rest of the ingredients the rind of 3 lemons grated Beat all together well for an hour or more you must reserve a little of the white of eggs to lay over the cake & sift a little double refined sugar over it just as it goes into the oven NB the tin it is baked in should have a thin paper lightly buttered put over the inside of the tin
Szathmary Culinary Manuscripts and Cookbooks
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