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Susan Gilbert's late nineteenth century British cookery manuscript
Page 182
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Rice Cakes. Butter, Ground Rice, Flour, loaf Sugar of each 5 ounces, 4 Eggs, 20 drops Lemon, and a salt spoon of Soda. Mrs. Howe Jun. Sponge Cake. 7 Eggs, leave out 2 whites, 3/4 lb Loaf Sugar Boil it 1/4 pint of water. Then whisk them together 1/2 an hour, 1/2 lb dried Flour to be added just before going into the oven. The Sugar to be poured hot to the Eggs. Mrs. Howe. Lemon Brisk. 1 oz Cream of Tartar, 1 oz Ginger beaten fine 2 lbs lump Sugar, 2 Lemons, put the ingredients into a large Pan, pour on them 2 Gallons of boiling water, when cold add 1 Table spoonful of Yeast, let it stand 2 or 3 days then bottle. Mrs Garnham.
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Rice Cakes. Butter, Ground Rice, Flour, loaf Sugar of each 5 ounces, 4 Eggs, 20 drops Lemon, and a salt spoon of Soda. Mrs. Howe Jun. Sponge Cake. 7 Eggs, leave out 2 whites, 3/4 lb Loaf Sugar Boil it 1/4 pint of water. Then whisk them together 1/2 an hour, 1/2 lb dried Flour to be added just before going into the oven. The Sugar to be poured hot to the Eggs. Mrs. Howe. Lemon Brisk. 1 oz Cream of Tartar, 1 oz Ginger beaten fine 2 lbs lump Sugar, 2 Lemons, put the ingredients into a large Pan, pour on them 2 Gallons of boiling water, when cold add 1 Table spoonful of Yeast, let it stand 2 or 3 days then bottle. Mrs Garnham.
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