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Susan Gilbert's late nineteenth century British cookery manuscript
Page 88
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Sponge Cake. Powder your sugar, and whisk it with the eggs, 1 hour, the weight of sugar and eggs equal, and half the weight of Flour. Lemon Cream Take 1 pint of thick cream, and put to it the yolks of 2 eggs well beaten, 4 oz of powdered loaf sugar, the thin rind of 1 lemon, boil it up, then stir it till almost cold, put the juice of 1 lemon in a dish or bowl, and pour the Cream on it stirring it till quite cold. Sponge Cake 13 Eggs leaving out half the whites, 1/4 pint of water, 1 lb loaf sugar, boil the sugar with the water, 3/4 lb of Flour, beat it 40 minutes. The flour to be added just before going to the oven.
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Sponge Cake. Powder your sugar, and whisk it with the eggs, 1 hour, the weight of sugar and eggs equal, and half the weight of Flour. Lemon Cream Take 1 pint of thick cream, and put to it the yolks of 2 eggs well beaten, 4 oz of powdered loaf sugar, the thin rind of 1 lemon, boil it up, then stir it till almost cold, put the juice of 1 lemon in a dish or bowl, and pour the Cream on it stirring it till quite cold. Sponge Cake 13 Eggs leaving out half the whites, 1/4 pint of water, 1 lb loaf sugar, boil the sugar with the water, 3/4 lb of Flour, beat it 40 minutes. The flour to be added just before going to the oven.
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