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Susan Gilbert's late nineteenth century British cookery manuscript

Page 169

a Pan and bake it a full hour in a quick oven the above proportions, leaving out 4 oz of the butter and the same of sugar make a less luscious Cake, and to most tastes a more pleasant one. Mrs Garrards receipt.
Bread Cheese Cakes.
Slice apenny loaf as thin as possible, then pour on it a pint of boiling Cream and let it stand 2 hours, then take 8 Eggs, 1/2 lb Butter and a Nutmeg grated, beat them well together, and mix them into the Cream, and bread with 1/2 lb of Currants well washed and dried, a spoonful of white wine or Brandy, bake them in Patty Pans or raised crusts. Mrs Garrards receipts.
To make Syllabubs.
One pint of thick Cream = 1/2 pint white wine, pare a Lemon thin and steep the peel in the wine 12 hours before using it, To this add the juice of a Lemon, 1/2 a Glass of Brandy and as much loaf sugar as will make it very sweet, pour

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a Pan and bake it a full hour in a quick oven the above proportions, leaving out 4 oz of the butter and the same of sugar make a less luscious Cake, and to most tastes a more pleasant one. Mrs Garrards receipt. Bread Cheese Cakes. Slice apenny loaf as thin as possible, then pour on it a pint of boiling Cream and let it stand 2 hours, then take 8 Eggs, 1/2 lb Butter and a Nutmeg grated, beat them well together, and mix them into the Cream, and bread with 1/2 lb of Currants well washed and dried, a spoonful of white wine or Brandy, bake them in Patty Pans or raised crusts. Mrs Garrards receipts. To make Syllabubs. One pint of thick Cream = 1/2 pint white wine, pare a Lemon thin and steep the peel in the wine 12 hours before using it, To this add the juice of a Lemon, 1/2 a Glass of Brandy and as much loaf sugar as will make it very sweet, pour