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English cookbook, ca. 1850-1870
Page 35
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35 Cheese Cakes Six apples grated - two Naples Biscuits - sugar to your taste - the peels of three lemons grated - six eggs well beaten - *half a pound of butter, melted - a spoonful of Sack, or Orange flower water - a little beaten mace - & a little candied orange peel - Half an hour will bake them - * Butter, two ounces. Orange Cream. Mix well together the juice of six oranges - the yolks of six eggs well beaten - & four spoonfuls of water - sweeten to your taste with fine Sugar - Strain it and set it over the fire till it grows as thick as Cream - put it into a dish, & stir it till it is cold. - Oat Cakes. Take two pounds of Oatmeal - a pint of Buttermilk - the whites of two eggs, well beaten - a little salt - and an ounce of yeast - Mix them well together, and add as much water, or skimmed milk as may be necessary to make a thick batter - Let it stand three hours - The cakes must not be turned while baking, nor allowed to touch each other -
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35 Cheese Cakes Six apples grated - two Naples Biscuits - sugar to your taste - the peels of three lemons grated - six eggs well beaten - *half a pound of butter, melted - a spoonful of Sack, or Orange flower water - a little beaten mace - & a little candied orange peel - Half an hour will bake them - * Butter, two ounces. Orange Cream. Mix well together the juice of six oranges - the yolks of six eggs well beaten - & four spoonfuls of water - sweeten to your taste with fine Sugar - Strain it and set it over the fire till it grows as thick as Cream - put it into a dish, & stir it till it is cold. - Oat Cakes. Take two pounds of Oatmeal - a pint of Buttermilk - the whites of two eggs, well beaten - a little salt - and an ounce of yeast - Mix them well together, and add as much water, or skimmed milk as may be necessary to make a thick batter - Let it stand three hours - The cakes must not be turned while baking, nor allowed to touch each other -
Szathmary Culinary Manuscripts and Cookbooks
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