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Mrs.Holroyd receipt book, 1830-1900
Page 11
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Infuse 1/4 lb of bruised ginger in spirits of french brandy which add to the racked liquor, put the whole into a barrel and let it stand two months longer then bottle it. To make small pound Cakes Take 1 lb of Flour, 12 oz of Lump Sugar & 8 oz of Butter. Rub the Butter in the Flour, season to your taste. Take 4 Eggs leaving out half the Whites, mix them well together and roll them in Sugar
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Infuse 1/4 lb of bruised ginger in spirits of french brandy which add to the racked liquor, put the whole into a barrel and let it stand two months longer then bottle it. To make small pound Cakes Take 1 lb of Flour, 12 oz of Lump Sugar & 8 oz of Butter. Rub the Butter in the Flour, season to your taste. Take 4 Eggs leaving out half the Whites, mix them well together and roll them in Sugar
Szathmary Culinary Manuscripts and Cookbooks
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