DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 39

To Make Treacle cake
Take half a pound of fine flour, half a pound of fine powder sugar, a quarter of a pound of Butter one ounce of Ginger beet fine, a little Lemon peel shred fine, with the juice of half a Lemon, mix all together with as much Treacle as will make it into a paste, spread it smoth in Tin sheets and Bake it in a moderate oven. it must be spread very thin. The Tin will butter'd &c 
To Make Goosberry Cakes.
Take goosberrys just before they begin to turn, cover them in a jar set fast in a pan with Water, coddle them untill quite tender, put them on a sive to cool & drain, next day bruise & run them through a hair sive; & to each pound of pulp add three quarters of a pound of Lump sugr beat & sift'd, & the whites of 3 Eggs, beat all together for an hour & half then drop them on Lawn paper, a good Tea spoonful is sufficent for a cake. They must be done in a cool oven, more to dry than bake, as soon as done, they must be put in paper & then into something that will exclude the the external air, as that very soon makes them soft they must be quite white when taken out of the oven. given by Mrs Pearson

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To Make Treacle cake Take half a pound of fine flour, half a pound of fine powder sugar, a quarter of a pound of Butter one ounce of Ginger beet fine, a little Lemon peel shred fine, with the juice of half a Lemon, mix all together with as much Treacle as will make it into a paste, spread it smoth in Tin sheets and Bake it in a moderate oven. it must be spread very thin. The Tin will butter'd &c To Make Goosberry Cakes. Take goosberrys just before they begin to turn, cover them in a jar set fast in a pan with Water, coddle them untill quite tender, put them on a sive to cool & drain, next day bruise & run them through a hair sive; & to each pound of pulp add three quarters of a pound of Lump sugr beat & sift'd, & the whites of 3 Eggs, beat all together for an hour & half then drop them on Lawn paper, a good Tea spoonful is sufficent for a cake. They must be done in a cool oven, more to dry than bake, as soon as done, they must be put in paper & then into something that will exclude the the external air, as that very soon makes them soft they must be quite white when taken out of the oven. given by Mrs Pearson