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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 130
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To make a Spunge Cake. Take 16 Eggs, half the Whites, 1 1/2 lb of Sugar whip the Sugar & Eggs together an Hour with a Whisk till the Butter is as white as Cream; then add a Noggin of Orange Flower Water, the Rind of two Lemons grated, with 1/2 lb of Almonds pounded very fine; mix all well together & add 12 oz. of well dryed Flour; paper your Pan & pour in the *Butter, & place it in a Moderate Oven as quick as you can. *Batter? To make a Seed Cake. Take 1 lb of Butter, 1 lb of Flour & Sugar, 14 Eggs; leave out 6 Whites; 1 oz: of Carraway Seeds
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To make a Spunge Cake. Take 16 Eggs, half the Whites, 1 1/2 lb of Sugar whip the Sugar & Eggs together an Hour with a Whisk till the Butter is as white as Cream; then add a Noggin of Orange Flower Water, the Rind of two Lemons grated, with 1/2 lb of Almonds pounded very fine; mix all well together & add 12 oz. of well dryed Flour; paper your Pan & pour in the *Butter, & place it in a Moderate Oven as quick as you can. *Batter? To make a Seed Cake. Take 1 lb of Butter, 1 lb of Flour & Sugar, 14 Eggs; leave out 6 Whites; 1 oz: of Carraway Seeds
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