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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 63
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then put in your flour, mace, [corner ripped off] nutmegs, keep beating it well till your oven is ready, put in your Brandy, and beat your currant and almonds lightly in. Tie [illegible] sheets of paper round the bottom of your hoop to keep it from running out, rub it well with butter, put in your cake, and lay your sweetmeats in three layers with cake [illegible] at every layer. After it is risen and coloured cover it with paper before your oven is stopp'd up, it will take three hours baking.
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then put in your flour, mace, [corner ripped off] nutmegs, keep beating it well till your oven is ready, put in your Brandy, and beat your currant and almonds lightly in. Tie [illegible] sheets of paper round the bottom of your hoop to keep it from running out, rub it well with butter, put in your cake, and lay your sweetmeats in three layers with cake [illegible] at every layer. After it is risen and coloured cover it with paper before your oven is stopp'd up, it will take three hours baking.
Szathmary Culinary Manuscripts and Cookbooks
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