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Mrs.Holroyd receipt book, 1830-1900
Page 19
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Recipe for a Sponge Cake. Take 7 Eggs, leaving out three whites, 8 oz of flour, 12 oz of sugar, the sugar to be bruised & dissolved in a pan with a small tea cup of water, season with mace or any thing you like, the sugar to be boiled in the water, & put to the eggs boiling & whisked for 15 minutes, dry the flour, then add it to the sugar & eggs, whisk them together, then it will be ready for baking in a slow oven: butter your Tin very well. Lemon Cakes. 1 Lb of sugar, 1 lb flour, 1/4 lb butter, 4 eggs, a little Lemon peel grated. (Mrs. W.)
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Recipe for a Sponge Cake. Take 7 Eggs, leaving out three whites, 8 oz of flour, 12 oz of sugar, the sugar to be bruised & dissolved in a pan with a small tea cup of water, season with mace or any thing you like, the sugar to be boiled in the water, & put to the eggs boiling & whisked for 15 minutes, dry the flour, then add it to the sugar & eggs, whisk them together, then it will be ready for baking in a slow oven: butter your Tin very well. Lemon Cakes. 1 Lb of sugar, 1 lb flour, 1/4 lb butter, 4 eggs, a little Lemon peel grated. (Mrs. W.)
Szathmary Culinary Manuscripts and Cookbooks
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