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English cookbook, 1799
Page 287
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Common tin cake 1 1/2 lb of flour, 1/2 lb of butter, 7 eggs, 1 pint of milk, 2 table spoonfulls of good yeast, same sugar, lemon peel and salt. Put into a bowl, and beat till the dough leaves the spoon, pour into a mould greased with butter, set in a warm place to rise, and bake in a quick oven -- SpenniTime Pudding Jane Edgar 5 Eggs leave out the whites of two a jill of cream sweeting it to your taste, grate in nutmeg. turn it 20 minutes put into a mould Ratafia Cakes Miss Jrendale Marshe 1 lb of sugar the rind of 2 Lemons rubbed on the sugar before it is grated, 1 oz of sweet Almonds & one oz of Bitter Almonds Blanched and grated mix the whole into a paste with the whites of 2 Eggs, Bake it in peices about the size of a small nutmeg, to be baked upon papers and in a slow oven French Pancakes - Miss Paul - 8 Eggs, yolks and whites beat seperateley, one pint of cream beat to a froth, then mix all together, take a tea cup full of the mixture for each pancake, put some clarified butter into the pan before the mixture make the pancakes a nice Brown, turn it over into the dish and strow some sugar over it
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Common tin cake 1 1/2 lb of flour, 1/2 lb of butter, 7 eggs, 1 pint of milk, 2 table spoonfulls of good yeast, same sugar, lemon peel and salt. Put into a bowl, and beat till the dough leaves the spoon, pour into a mould greased with butter, set in a warm place to rise, and bake in a quick oven -- SpenniTime Pudding Jane Edgar 5 Eggs leave out the whites of two a jill of cream sweeting it to your taste, grate in nutmeg. turn it 20 minutes put into a mould Ratafia Cakes Miss Jrendale Marshe 1 lb of sugar the rind of 2 Lemons rubbed on the sugar before it is grated, 1 oz of sweet Almonds & one oz of Bitter Almonds Blanched and grated mix the whole into a paste with the whites of 2 Eggs, Bake it in peices about the size of a small nutmeg, to be baked upon papers and in a slow oven French Pancakes - Miss Paul - 8 Eggs, yolks and whites beat seperateley, one pint of cream beat to a froth, then mix all together, take a tea cup full of the mixture for each pancake, put some clarified butter into the pan before the mixture make the pancakes a nice Brown, turn it over into the dish and strow some sugar over it
Szathmary Culinary Manuscripts and Cookbooks
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