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Susan Gilbert's late nineteenth century British cookery manuscript
Page 79
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Portugal Cake. 1 lb of fine sugar, 1 lb of fresh butter, 5 eggs and a little mace into a bread pan, beat it up with your hand, till it is very light and looks curdling, then add 1 lb of flour, 1/2 lb of currants very dry, beat them together fill your pans. You can make seed cake the same way only put carraway seed instead of currants. Shrewsberry Cake. 1 lb of Butter, 1 lb of powdered loaf sugar put to it a little mace beaten fine, 4 eggs, beat them all together with your hands till it is very light and looks curdling, then put to them 1 lb and 1/2 of flour and roll them out into little cakes. Rich Plumb Cake. 1 lb of Flour, 1 lb of Currants, 1/4 lb of Butter, 6 oz of sugar, 4 eggs leave out 2 whites, 1/2 pint of cream or milk, 2 oz candid peel, a little yeast.
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Portugal Cake. 1 lb of fine sugar, 1 lb of fresh butter, 5 eggs and a little mace into a bread pan, beat it up with your hand, till it is very light and looks curdling, then add 1 lb of flour, 1/2 lb of currants very dry, beat them together fill your pans. You can make seed cake the same way only put carraway seed instead of currants. Shrewsberry Cake. 1 lb of Butter, 1 lb of powdered loaf sugar put to it a little mace beaten fine, 4 eggs, beat them all together with your hands till it is very light and looks curdling, then put to them 1 lb and 1/2 of flour and roll them out into little cakes. Rich Plumb Cake. 1 lb of Flour, 1 lb of Currants, 1/4 lb of Butter, 6 oz of sugar, 4 eggs leave out 2 whites, 1/2 pint of cream or milk, 2 oz candid peel, a little yeast.
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