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Harriet Dawbarne cookbook, January 1834
Page 71
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bake them for 3 or 4 minutes and take them off immediately they are baked. The above receipt makes about 1 dozen cakes. Almond Cheesecakes Take 6 oz of sweet and 3 of bitter almonds & beat them fine a mortar. Add 8 eggs well whipped 12 oz of loaf sugar 1/2 lb good fresh butter carefully melted and 4 oz ground rice. Mix well together and beat it for half an hour. Bake in patty pans lined with puff paste in a moderate oven. Spoonful Pudding 1 spoonful flour, 1 cream 1 egg a few currants. Mix well, boil in basin 1/2 an hour My Mother M L Ds's Stone cream 1/2 oz isinglass dissolved in a little water 1 pint of good cream sweetened to taste. When nearly cold lay apricot jam in the bottom of a glass dish and pour the cream over Ibid Arrowroot Buns 1 lb Flour 1/4 arrowroot 3/4 currants 3 eggs 1/2 Lump sugar 6 oz Butter 1/2 pint milk little Baking Powder ibid
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bake them for 3 or 4 minutes and take them off immediately they are baked. The above receipt makes about 1 dozen cakes. Almond Cheesecakes Take 6 oz of sweet and 3 of bitter almonds & beat them fine a mortar. Add 8 eggs well whipped 12 oz of loaf sugar 1/2 lb good fresh butter carefully melted and 4 oz ground rice. Mix well together and beat it for half an hour. Bake in patty pans lined with puff paste in a moderate oven. Spoonful Pudding 1 spoonful flour, 1 cream 1 egg a few currants. Mix well, boil in basin 1/2 an hour My Mother M L Ds's Stone cream 1/2 oz isinglass dissolved in a little water 1 pint of good cream sweetened to taste. When nearly cold lay apricot jam in the bottom of a glass dish and pour the cream over Ibid Arrowroot Buns 1 lb Flour 1/4 arrowroot 3/4 currants 3 eggs 1/2 Lump sugar 6 oz Butter 1/2 pint milk little Baking Powder ibid
Szathmary Culinary Manuscripts and Cookbooks
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