Transcribe
Translate
John and Henry Locke cookery archive, item 2, 1830s?
Page 52
More information
digital collection
archival collection guide
transcription tips
Rice Drops 1 1/2 Flour 1 Ground rice 1 butter 1 Sugar 4 Eggs 1/4 oz Vol milk & Ess(ence) Citron Drops 1 Butter 1 Sugar 8 Eggs 1 1/2 Flour little Ess(ence) Citron on the Top - Good oven Queens Drops 1 Butter 1 Sugar 8 Eggs Currants 1/2 [illegible] 1 1/2 flour bit of vol Italien [illegible] 1 1/4 flour 1/2 Butter 1/2 Sugar 2 Eggs - bit of vol & Ess(ence) Rough Sugar on the top Moderate oven Maccaroons 1 lb Sweet Almonds 2/12 Sugar Mixed with white of Eggs - Split almonds on the top Maccaroons 1 1/2 Sugar 1 Almonds Sweet 2 oz Ground Rice mixed with whites of Eggs Ratafia 1/2 Sweet Almonds 1/2 Butter Do 2 1/4 Sugar Mixed with Whites
Saving...
prev
next
Rice Drops 1 1/2 Flour 1 Ground rice 1 butter 1 Sugar 4 Eggs 1/4 oz Vol milk & Ess(ence) Citron Drops 1 Butter 1 Sugar 8 Eggs 1 1/2 Flour little Ess(ence) Citron on the Top - Good oven Queens Drops 1 Butter 1 Sugar 8 Eggs Currants 1/2 [illegible] 1 1/2 flour bit of vol Italien [illegible] 1 1/4 flour 1/2 Butter 1/2 Sugar 2 Eggs - bit of vol & Ess(ence) Rough Sugar on the top Moderate oven Maccaroons 1 lb Sweet Almonds 2/12 Sugar Mixed with white of Eggs - Split almonds on the top Maccaroons 1 1/2 Sugar 1 Almonds Sweet 2 oz Ground Rice mixed with whites of Eggs Ratafia 1/2 Sweet Almonds 1/2 Butter Do 2 1/4 Sugar Mixed with Whites
Szathmary Culinary Manuscripts and Cookbooks
sidebar
