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Susan Gilbert cookbook, 1848-1887
Page 79
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Portugal Cake. 1 lb of fine Sugar, 1 lb of fresh butter, 5 Eggs and a little Mace into a bread pan, beat it up with your hand, till it is very light and looks curdling, then add 1lb of flour, 1/2 lb of currants very dry, beat them together fill your pans. You can make seeds cake the same way only put carraway seeds instead of currants. Shrewsberry Cake. 1 lb of Butter, 1 lb of powdered loaf Sugar, put to it a little Mace beaten fine, 4 Eggs, beat them all-together with your hands till it is very light and looks curdling, then put to them 1 lb and 1/2 of flour and roll them out into little cakes. Rich Plumb Cake. 1 lb of Flour, 1 lb of Currants, 1/4 lb of Butter, 6 oz of Sugar, 4 Eggs leave out 2 whites, 1/2 pint of cream or Milk, 2 oz candid peel, a little yeast.
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Portugal Cake. 1 lb of fine Sugar, 1 lb of fresh butter, 5 Eggs and a little Mace into a bread pan, beat it up with your hand, till it is very light and looks curdling, then add 1lb of flour, 1/2 lb of currants very dry, beat them together fill your pans. You can make seeds cake the same way only put carraway seeds instead of currants. Shrewsberry Cake. 1 lb of Butter, 1 lb of powdered loaf Sugar, put to it a little Mace beaten fine, 4 Eggs, beat them all-together with your hands till it is very light and looks curdling, then put to them 1 lb and 1/2 of flour and roll them out into little cakes. Rich Plumb Cake. 1 lb of Flour, 1 lb of Currants, 1/4 lb of Butter, 6 oz of Sugar, 4 Eggs leave out 2 whites, 1/2 pint of cream or Milk, 2 oz candid peel, a little yeast.
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