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English cookbook, 1799
Page 196
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Lemon Cakes or Spunge - Miss T Elsley Take 6 Eggs, weigh them take their weight of sugar finely powdered, & sifted, beat the Eggs very well with a wisk, the yolks & the whites to be beet seperately, & then mix'd together, to the Eggs add the sifted sugar, putting it in by degrees, & whisking the Eggs all the time, grate the rind of a Lemon amongst the Eggs. when the sugar appears perfectly melted, you may add the warm flour, half the weight of the Eggs. stir it in quickly with a spoon & lastly add a Tablespoonful of Lemon juice. have ready warm butter'd tins they must be quickly filled about half full, & set before the fire for a few minuets, then grate a little sugar over the top & set them into a moderate hot oven a quarter of an hour will bake them, do not turn them out of the tins but set them edge ways for five minutes. Apple Paste - Mrs Hogg Pare & core some Apples put them into a stew pan stir them till quite tender pulp them through a seive, add a lb of Loaf sugar first boiling it candy height with a little water. add one lb of pulp to the sugar mixing it smooth, boil it half an hour, stir it all the time, add to it the juice & rind of a Lemon, put it in a mould turn it out when cold into a dish pour custard round it & stik sliced almonds into it. This will keep a year but the Apples must be of a hard kind as [Rupits?] French Cake gooseberries, strawberries, Raspberries, or currants scald the fruit & pulp it through a seive & to each lb of fruit add three quarters of a pd sugar beat fine, & white of an Egg. whip them together with a whisk for an hour & a half drop them on writing paper dry them
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Lemon Cakes or Spunge - Miss T Elsley Take 6 Eggs, weigh them take their weight of sugar finely powdered, & sifted, beat the Eggs very well with a wisk, the yolks & the whites to be beet seperately, & then mix'd together, to the Eggs add the sifted sugar, putting it in by degrees, & whisking the Eggs all the time, grate the rind of a Lemon amongst the Eggs. when the sugar appears perfectly melted, you may add the warm flour, half the weight of the Eggs. stir it in quickly with a spoon & lastly add a Tablespoonful of Lemon juice. have ready warm butter'd tins they must be quickly filled about half full, & set before the fire for a few minuets, then grate a little sugar over the top & set them into a moderate hot oven a quarter of an hour will bake them, do not turn them out of the tins but set them edge ways for five minutes. Apple Paste - Mrs Hogg Pare & core some Apples put them into a stew pan stir them till quite tender pulp them through a seive, add a lb of Loaf sugar first boiling it candy height with a little water. add one lb of pulp to the sugar mixing it smooth, boil it half an hour, stir it all the time, add to it the juice & rind of a Lemon, put it in a mould turn it out when cold into a dish pour custard round it & stik sliced almonds into it. This will keep a year but the Apples must be of a hard kind as [Rupits?] French Cake gooseberries, strawberries, Raspberries, or currants scald the fruit & pulp it through a seive & to each lb of fruit add three quarters of a pd sugar beat fine, & white of an Egg. whip them together with a whisk for an hour & a half drop them on writing paper dry them
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