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John and Henry Locke cookery archive, item 1, 1852
Page 6
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21 Slab Genoa 1/- lb 2 10/16lbs butter 3lb sugar 3 3/4lb flour 4 1/2lb sultanas 1lb citron peel 2 1/2lbs eggs 22 1/2 a slab Genoa 1/4 Almond[illegible] paste 1lb butter 1lb sugar 1 1/2 lb flour 1 pint eggs 1 1/2lb sultanas 1/2lb peel 23 Russian Gateaus 16 eggs 1lb butter 2lbs flour 1 1/2lb sugar half pink & half white sponge at the bottom of tin [jams?] & the cake cut up & mixed with Jam & rum & then pressed in tin 25 Slab Seed 2 10/16lb butter 2 10/16lb sugar 3 11/2lb flour 2lb cherries 36eggs 1lb citron
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21 Slab Genoa 1/- lb 2 10/16lbs butter 3lb sugar 3 3/4lb flour 4 1/2lb sultanas 1lb citron peel 2 1/2lbs eggs 22 1/2 a slab Genoa 1/4 Almond[illegible] paste 1lb butter 1lb sugar 1 1/2 lb flour 1 pint eggs 1 1/2lb sultanas 1/2lb peel 23 Russian Gateaus 16 eggs 1lb butter 2lbs flour 1 1/2lb sugar half pink & half white sponge at the bottom of tin [jams?] & the cake cut up & mixed with Jam & rum & then pressed in tin 25 Slab Seed 2 10/16lb butter 2 10/16lb sugar 3 11/2lb flour 2lb cherries 36eggs 1lb citron
Szathmary Culinary Manuscripts and Cookbooks
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