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John and Henry Locke cookery archive, item 2, 1830s?
Page 49
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Bamburg Cake 2d each 2 oz puff Paste filled with each fruit & Seed Easter cakes 2 flour 1 Butter 1 Sugar 4 Eggs - 1/2 Currants [illegible] 1 oz - Each Good oven Brighton Rocks 1- Butter 1 1/4 Sugar 6 Eggs 1/4 Pint Milk 1 1/2 Currants 1/4 Peel Ess(ence) & Vol 3 1/2 Flour Bath Drops 3/4 butter 1 Sugar 4 Eggs 1/4 Pint Milk 1/4 oz Vol 1/2 Currents 1/4 Peel 2 flour Almond flints 1 Flour 1 1/2 Butter 1/2 Sugar 2 Eggs 1/4 Chop Almonds 1 oz 1/4 Weight Flat Brighton Cakes 6 Flour 1 1/2 butter 3 Raw Sugar 1 1/2 of Vol Pint & half Milk - cream in
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Bamburg Cake 2d each 2 oz puff Paste filled with each fruit & Seed Easter cakes 2 flour 1 Butter 1 Sugar 4 Eggs - 1/2 Currants [illegible] 1 oz - Each Good oven Brighton Rocks 1- Butter 1 1/4 Sugar 6 Eggs 1/4 Pint Milk 1 1/2 Currants 1/4 Peel Ess(ence) & Vol 3 1/2 Flour Bath Drops 3/4 butter 1 Sugar 4 Eggs 1/4 Pint Milk 1/4 oz Vol 1/2 Currents 1/4 Peel 2 flour Almond flints 1 Flour 1 1/2 Butter 1/2 Sugar 2 Eggs 1/4 Chop Almonds 1 oz 1/4 Weight Flat Brighton Cakes 6 Flour 1 1/2 butter 3 Raw Sugar 1 1/2 of Vol Pint & half Milk - cream in
Szathmary Culinary Manuscripts and Cookbooks
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