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Susan Gilbert's late nineteenth century British cookery manuscript

Page 42

Sponge Cake
Take 7 eggs leaving out 2 whites 3/4 lb of powdered loaf sugar 1/4 pint of water 1/2 lb of Flour. Boil the sugar and water till it bubbles then pour it on the eggs, and whisk it the same time, divide this quantity into 2 cakes and bake them 1 hour and half or untill they shrink from the pan. Mrs. G.
Pound Cake
Beat 1 lb of butter to a cream, and mix with the whites and yolks of 8 eggs beaten apart 1/2 an hour, warm by the fire 1 lb of sifted loaf sugar and 1 lb of Flour mix them and a few cloves a little nutmeg and cinnamon in fine powder together, then by degrees work the dry ingredients butter and eggs; when well beaten add a glass of wine and some currants, it must be beaten full an hour. butter a Tin and bake it a full hour, in a quick oven. (The above ingredients or proportions leaving out 4 oz of butter and 4 oz of sugar will make a less luxuriant cake.) Mrs G.

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Sponge Cake Take 7 eggs leaving out 2 whites 3/4 lb of powdered loaf sugar 1/4 pint of water 1/2 lb of Flour. Boil the sugar and water till it bubbles then pour it on the eggs, and whisk it the same time, divide this quantity into 2 cakes and bake them 1 hour and half or untill they shrink from the pan. Mrs. G. Pound Cake Beat 1 lb of butter to a cream, and mix with the whites and yolks of 8 eggs beaten apart 1/2 an hour, warm by the fire 1 lb of sifted loaf sugar and 1 lb of Flour mix them and a few cloves a little nutmeg and cinnamon in fine powder together, then by degrees work the dry ingredients butter and eggs; when well beaten add a glass of wine and some currants, it must be beaten full an hour. butter a Tin and bake it a full hour, in a quick oven. (The above ingredients or proportions leaving out 4 oz of butter and 4 oz of sugar will make a less luxuriant cake.) Mrs G.