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English cookbook, 1799
Page 256
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Spunge drop Biscuits Mrs W - 1830 1 lb of Flour, 1 lb of sugar, 8 Eggs the yolks & sugar beat together 20 minutes the whites beat to a strong froth & by degrees added to the flour, the rind of a lemon Bake them on paper well sugard put a little sugar over them take them 7 minnets in a moderate oven Sponge Biscuits 10 oz of flour 14 whites of Eggs 10 yolks 16 oz of sugar & the rind of one lemon 3 or 4 drops of essence of lemon the yolk's & sugar beat together for 20 minnets, the whites beat to a strong froth & put in with the flour To Make Wafers - Mix into orange flour water & grated lemon 3 spoonsfull of flour, & 3 of powder'd sugar - melt 2 oz of Butter in one jull of water & thin the paste with it, mix it well. heat the Irons very equally - rub them over slightly with a butterd cloth - put in a spoon full of paste, close the Irons carefully to spread it well turn the Irons equally when of a fine colour, roll it upon a roller & hold it till takes the form - continue to make them, putting them into a seive, & dry them in a stove cream water make them of cream instead of water that is all the differance they may be rolled smaller & buttered with cochineal - Wine wafers Make the paste a proper thickness with wine & sugar & eggs, & the finest flour & finish as before directed when they are coloured a delicate pink, & the cream ones keapt as white as possible, by making them of white of Eggs & lemon juice, they make a heart full dish mixt -
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Spunge drop Biscuits Mrs W - 1830 1 lb of Flour, 1 lb of sugar, 8 Eggs the yolks & sugar beat together 20 minutes the whites beat to a strong froth & by degrees added to the flour, the rind of a lemon Bake them on paper well sugard put a little sugar over them take them 7 minnets in a moderate oven Sponge Biscuits 10 oz of flour 14 whites of Eggs 10 yolks 16 oz of sugar & the rind of one lemon 3 or 4 drops of essence of lemon the yolk's & sugar beat together for 20 minnets, the whites beat to a strong froth & put in with the flour To Make Wafers - Mix into orange flour water & grated lemon 3 spoonsfull of flour, & 3 of powder'd sugar - melt 2 oz of Butter in one jull of water & thin the paste with it, mix it well. heat the Irons very equally - rub them over slightly with a butterd cloth - put in a spoon full of paste, close the Irons carefully to spread it well turn the Irons equally when of a fine colour, roll it upon a roller & hold it till takes the form - continue to make them, putting them into a seive, & dry them in a stove cream water make them of cream instead of water that is all the differance they may be rolled smaller & buttered with cochineal - Wine wafers Make the paste a proper thickness with wine & sugar & eggs, & the finest flour & finish as before directed when they are coloured a delicate pink, & the cream ones keapt as white as possible, by making them of white of Eggs & lemon juice, they make a heart full dish mixt -
Szathmary Culinary Manuscripts and Cookbooks
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