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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 113
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113 To preserve eggs Take a large lime stone or two according to the number of eggs and when thoroughly slaked add 2 ozs of cream of tartar - When all thoroughly mixed pour into a large jar and put into it any quantity of eggs They should be well covered & the eggs perfectly fresh & only hens eggs - In a short time an [illegible] will form on the top which should not be broken - [illegible] the jar kept well covered till they are to be used - They will keep several months - 2 oz of cream of tartar is used for about 20 dozen of eggs - March 1856 Mrs [illegible] Tea cakes 1 lb of flour 1 tea spoonful of baking powder, and a small bit of butter knead with the flour beat an egg in a large cupful of milk add a little sugar, & a few currents & citron Mix all well in a [illegible] Put out the dough in round cakes 4 inches across - after baking split the cake butter it and cut so Mrs [Gordon?]
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113 To preserve eggs Take a large lime stone or two according to the number of eggs and when thoroughly slaked add 2 ozs of cream of tartar - When all thoroughly mixed pour into a large jar and put into it any quantity of eggs They should be well covered & the eggs perfectly fresh & only hens eggs - In a short time an [illegible] will form on the top which should not be broken - [illegible] the jar kept well covered till they are to be used - They will keep several months - 2 oz of cream of tartar is used for about 20 dozen of eggs - March 1856 Mrs [illegible] Tea cakes 1 lb of flour 1 tea spoonful of baking powder, and a small bit of butter knead with the flour beat an egg in a large cupful of milk add a little sugar, & a few currents & citron Mix all well in a [illegible] Put out the dough in round cakes 4 inches across - after baking split the cake butter it and cut so Mrs [Gordon?]
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