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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 140
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time you have done, & let it be very hot, & left to strike; then take 1 lb of double refined Sugar with Gum Dragon & the whites of 9 Eggs to ice it; beat it a long time & when the Cake comes out put it on - To Make King Cakes. Take 1 lb of fine Flour, 1/2 lb of Sugar finely beat, 1 lb of Currants & 1 lb of Butter in the Flour; 4 Eggs; leave out two of the Whites; beat them with a little Rose Water & 7 or 8 Spoonfulls of Cream; mix all well together & make your Paste only into Cakes;
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time you have done, & let it be very hot, & left to strike; then take 1 lb of double refined Sugar with Gum Dragon & the whites of 9 Eggs to ice it; beat it a long time & when the Cake comes out put it on - To Make King Cakes. Take 1 lb of fine Flour, 1/2 lb of Sugar finely beat, 1 lb of Currants & 1 lb of Butter in the Flour; 4 Eggs; leave out two of the Whites; beat them with a little Rose Water & 7 or 8 Spoonfulls of Cream; mix all well together & make your Paste only into Cakes;
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