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English cookbook, ca. 1850-1870
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Scarborough Cakes - Take one quart of flour, two eggs, & three table spoonfuls of yeast - mix them with warm new milk into a very light paste that will stick to your hand - roll it into cakes, and cut a hole in each* - lay them on Tins, and set them before the fire for half an hour or more to rise - Bake twenty minutes in a slow oven. This quantity will make half a dozen cakes - Handle it as little as possible - White Soup. Take a shoulder or knuckle of Veal - chop it in pieces and just cover it with water - Put in a few cloves, & a little mace, two or three onions, and salt to your taste. Let it stew till there is a strong gravy - then strain, & let it stand till cold - When cold take off the fat, and pour it clear from the dregs - Put your gravy into a stew pan with the yolks of four eggs well beaten into a Pint of Cream - Keep stirring the Soup till it boils; & take care that it does not stand afterwards, but serve it up immediately - Chocolate - Scrape the Chocolate, & pour boiling water upon it - mill it well, & sweeten to your taste - Give it one boil up & let it stand all night - mill it again, in the morning, till it carry a froth - Boil two minutes, & mill it again.
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Scarborough Cakes - Take one quart of flour, two eggs, & three table spoonfuls of yeast - mix them with warm new milk into a very light paste that will stick to your hand - roll it into cakes, and cut a hole in each* - lay them on Tins, and set them before the fire for half an hour or more to rise - Bake twenty minutes in a slow oven. This quantity will make half a dozen cakes - Handle it as little as possible - White Soup. Take a shoulder or knuckle of Veal - chop it in pieces and just cover it with water - Put in a few cloves, & a little mace, two or three onions, and salt to your taste. Let it stew till there is a strong gravy - then strain, & let it stand till cold - When cold take off the fat, and pour it clear from the dregs - Put your gravy into a stew pan with the yolks of four eggs well beaten into a Pint of Cream - Keep stirring the Soup till it boils; & take care that it does not stand afterwards, but serve it up immediately - Chocolate - Scrape the Chocolate, & pour boiling water upon it - mill it well, & sweeten to your taste - Give it one boil up & let it stand all night - mill it again, in the morning, till it carry a froth - Boil two minutes, & mill it again.
Szathmary Culinary Manuscripts and Cookbooks
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