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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 128
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Fire; beat the White of the Eggs to a Froth & beat the Yolks by themselves; when they are well beat mix them & beat them well together; then sift your Sugar thro' a Hair Sieve & keep it beating all the time with a Whisk; then sift your Flour in; keep beating all the Time; when it is well mixt together put in your Hoop well buttered; sift a little Sugar over it; the oven must not be so hot as to burn it. 2 Hours will bake it. To make Rekeleds. Take 2 lb of Flour & put a Bit of Salt in it & set it on the Fire to warm; take three
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Fire; beat the White of the Eggs to a Froth & beat the Yolks by themselves; when they are well beat mix them & beat them well together; then sift your Sugar thro' a Hair Sieve & keep it beating all the time with a Whisk; then sift your Flour in; keep beating all the Time; when it is well mixt together put in your Hoop well buttered; sift a little Sugar over it; the oven must not be so hot as to burn it. 2 Hours will bake it. To make Rekeleds. Take 2 lb of Flour & put a Bit of Salt in it & set it on the Fire to warm; take three
Szathmary Culinary Manuscripts and Cookbooks
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