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John and Henry Locke cookery archive, item 1, 1852
Page 8
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THE HOME AND COLONIAL TEA STORES (FOR PRICES, SEE MIDDLE OF BOOK) 32 Boiled Almond Paste 1 2/16lb sugar 1 2/16lb g. Almonds 5 whites Boil the sugar in a little water until at the feather & then mix in the almonds & whites 33 Birthday Cake 30lbs 5lbs butter 5lbs sugar 3lbs sultanas 50 eggs 10lbs currants 1lb cherries 6 1/4lb flour 1/2 Pint Rum 1/2 Pt Brandy 2lb Lemon Peel, Pint Black Jack flavouring mace & Lemon 34 Crescent Biscuits 1lb g. Almonds 2lb sifted sponge crumb 1lb sugar yokes of eggs 34 Dutch Macaroons 2lbs sugar [12?]ozs lb g. almonds 2ozs g. Rice whites of eggs
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THE HOME AND COLONIAL TEA STORES (FOR PRICES, SEE MIDDLE OF BOOK) 32 Boiled Almond Paste 1 2/16lb sugar 1 2/16lb g. Almonds 5 whites Boil the sugar in a little water until at the feather & then mix in the almonds & whites 33 Birthday Cake 30lbs 5lbs butter 5lbs sugar 3lbs sultanas 50 eggs 10lbs currants 1lb cherries 6 1/4lb flour 1/2 Pint Rum 1/2 Pt Brandy 2lb Lemon Peel, Pint Black Jack flavouring mace & Lemon 34 Crescent Biscuits 1lb g. Almonds 2lb sifted sponge crumb 1lb sugar yokes of eggs 34 Dutch Macaroons 2lbs sugar [12?]ozs lb g. almonds 2ozs g. Rice whites of eggs
Szathmary Culinary Manuscripts and Cookbooks
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