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Susan Gilbert cookbook, 1848-1887
Page 157
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A Good Cake Kned into 1 lb of well risen bread dough 1/2 lb of Butter, 1/4 lb of Sugar, 1/2 lb Currants add some grated Nutmeg, and leave the Cake to rise 1 hour, for a richer Cake add more Sugar, Currants, Candid peel and the Yolks of 2 Egg.s Mrs. Howe [Jumd?] tried receipt Octer 29th/53 A Good Cake 1/2 a pound of Butter worked to a Cream 1/2 Do Powdered Loaf Sugar 1/2 Do Flour 4 Eggs well beaten leaving out half the whites 6 oz Currants. Sugar and Butter beaten together, add Orange or Lemon Peel to your taste. Susan Gilbert Novr. 30th. 1853
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A Good Cake Kned into 1 lb of well risen bread dough 1/2 lb of Butter, 1/4 lb of Sugar, 1/2 lb Currants add some grated Nutmeg, and leave the Cake to rise 1 hour, for a richer Cake add more Sugar, Currants, Candid peel and the Yolks of 2 Egg.s Mrs. Howe [Jumd?] tried receipt Octer 29th/53 A Good Cake 1/2 a pound of Butter worked to a Cream 1/2 Do Powdered Loaf Sugar 1/2 Do Flour 4 Eggs well beaten leaving out half the whites 6 oz Currants. Sugar and Butter beaten together, add Orange or Lemon Peel to your taste. Susan Gilbert Novr. 30th. 1853
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