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John and Henry Locke cookery archive, item 2, 1830s?
Page 33
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[left hand column] [Plain Pound Cobler?] 1-lb Sugar 1-lb Butter 1-lb Eggs 1/4 Chopped Almonds 1/4 [Cut Peel?] 1-lb of flour ------ [?] 3/4 for 1/- and one Pound [?] for 1/6 ------------- [? the ? ? ? 10 oz of Currants added the ? ? ? ? the ? ? ? ?] [/end of left hand column] [middle column] [image - the layout of a dinner table with six ovals or circles along the centre line showing the placement of dishes and centerpieces for a formal meal] [I can't enlarge it enough to read it] [section along bottom of page] 3 oz Ground Almonds 1/2 lb Sugar - 16 Yolks - 8 Whites [1/4?] Flour - 2oz Melted Butter //3 Cakes// [/end of section along bottom of page] [right column] Student Slices 1/4 lb Currants 1/4 - Flour 1/2 - Sugar 1/2 - Hazelnuts (Ground) 3 Eggs Vol Spot of Vanilla Ess. & Milk --- 40-1 Pieces [/end of left hand column]
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[left hand column] [Plain Pound Cobler?] 1-lb Sugar 1-lb Butter 1-lb Eggs 1/4 Chopped Almonds 1/4 [Cut Peel?] 1-lb of flour ------ [?] 3/4 for 1/- and one Pound [?] for 1/6 ------------- [? the ? ? ? 10 oz of Currants added the ? ? ? ? the ? ? ? ?] [/end of left hand column] [middle column] [image - the layout of a dinner table with six ovals or circles along the centre line showing the placement of dishes and centerpieces for a formal meal] [I can't enlarge it enough to read it] [section along bottom of page] 3 oz Ground Almonds 1/2 lb Sugar - 16 Yolks - 8 Whites [1/4?] Flour - 2oz Melted Butter //3 Cakes// [/end of section along bottom of page] [right column] Student Slices 1/4 lb Currants 1/4 - Flour 1/2 - Sugar 1/2 - Hazelnuts (Ground) 3 Eggs Vol Spot of Vanilla Ess. & Milk --- 40-1 Pieces [/end of left hand column]
Szathmary Culinary Manuscripts and Cookbooks
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