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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 50
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50. add some Citron or Orange Peel if you have none take some [Chip? Chess?] Marma - lade, sweeten it with half a pound of Raw Sugar - Season it with [best?] Cinnamon and nutmeg - line your dish and lay in the meat, cover it with a fine puff paste and bake it in a moderate Oven. Mrs. L. Maxwell [Peterhead?] Receipt for [Queens?] Cake Take eight Ounces of Sugar - eight Ounces of flour five Ounces of Currants - five Ounces of fresh Butter - five Eggs and a little Essence of Lemon for flavor - Beat the Butter with your hand in a pan warming it a little at the fire - when brought to a [illegible] put in the Sugar and work it well if it grows stiff warm it a little at the fire again, when white and light put in two of the Eggs - work them about five minutes. Then put in the third Egg and work it about two minutes - put in the fourth Egg and work it about two minutes The same with the fifth - Then mix in the Currants and Essence of Lemon - put in the flour and mix all together very light
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50. add some Citron or Orange Peel if you have none take some [Chip? Chess?] Marma - lade, sweeten it with half a pound of Raw Sugar - Season it with [best?] Cinnamon and nutmeg - line your dish and lay in the meat, cover it with a fine puff paste and bake it in a moderate Oven. Mrs. L. Maxwell [Peterhead?] Receipt for [Queens?] Cake Take eight Ounces of Sugar - eight Ounces of flour five Ounces of Currants - five Ounces of fresh Butter - five Eggs and a little Essence of Lemon for flavor - Beat the Butter with your hand in a pan warming it a little at the fire - when brought to a [illegible] put in the Sugar and work it well if it grows stiff warm it a little at the fire again, when white and light put in two of the Eggs - work them about five minutes. Then put in the third Egg and work it about two minutes - put in the fourth Egg and work it about two minutes The same with the fifth - Then mix in the Currants and Essence of Lemon - put in the flour and mix all together very light
Szathmary Culinary Manuscripts and Cookbooks
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