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Harriet Dawbarne cookbook, January 1834
Page 3
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Little white Cakes Dyr 1/2 a pound of flour, rub it into a very little pounded Sugar, one oz of butter, a few Carraways and as much milk & water as will make a paste roll it thin and cut it with a Canister lid or Glass bake it on tin plates 15 minutes Common Rice Cakes 1 lb of ground rice, 1/2 lb of butter, 5 eggs, the rind of 2 lemons grated 1 lb of lump Sugar grated. Another Mix ten oz of ground rice three oz of flour eight oz of pounded Sugar, then sift by degrees into it eight yolks and six whites of eggs, and the peel of a lemon shread so fine that it is quite mashed, mix the whole well in a tine stew pan over a very slow fire with a whisk, then put it immediately into the oven. bake it 40 minutes Macaroons Blanch four oz of almonds and pound with 4 spoonsfull of orange flower water, whisk the white of 4 eggs to a froth, then mix it and one lb of Sugar sift it with the almonds to a paste and laying a sheet of wafer paper on a tin put it on in different little cakes in the Shape of macaroons
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Little white Cakes Dyr 1/2 a pound of flour, rub it into a very little pounded Sugar, one oz of butter, a few Carraways and as much milk & water as will make a paste roll it thin and cut it with a Canister lid or Glass bake it on tin plates 15 minutes Common Rice Cakes 1 lb of ground rice, 1/2 lb of butter, 5 eggs, the rind of 2 lemons grated 1 lb of lump Sugar grated. Another Mix ten oz of ground rice three oz of flour eight oz of pounded Sugar, then sift by degrees into it eight yolks and six whites of eggs, and the peel of a lemon shread so fine that it is quite mashed, mix the whole well in a tine stew pan over a very slow fire with a whisk, then put it immediately into the oven. bake it 40 minutes Macaroons Blanch four oz of almonds and pound with 4 spoonsfull of orange flower water, whisk the white of 4 eggs to a froth, then mix it and one lb of Sugar sift it with the almonds to a paste and laying a sheet of wafer paper on a tin put it on in different little cakes in the Shape of macaroons
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