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McQueen family cookbook item 4, Scotland, 1870s
Page 37a
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1 1/2 to 2 hours in a pretty hot oven. To glaze the top brush it over with beaten egg when half done. Sponge Cakes 5 eggs, weight of 4 eggs in sugar & of 3 in flour, a few drops of any essence. Break the eggs on the sugar en a basin and whisk 20 minutes add the flour and essence. Mix well and pour into a tin lined with double paper buttered. Put first into the hot part of the oven then into the cooler. It will take about an hour.
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1 1/2 to 2 hours in a pretty hot oven. To glaze the top brush it over with beaten egg when half done. Sponge Cakes 5 eggs, weight of 4 eggs in sugar & of 3 in flour, a few drops of any essence. Break the eggs on the sugar en a basin and whisk 20 minutes add the flour and essence. Mix well and pour into a tin lined with double paper buttered. Put first into the hot part of the oven then into the cooler. It will take about an hour.
Szathmary Culinary Manuscripts and Cookbooks
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