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John and Henry Locke cookery archive, item 1, 1852
Page 4
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8 Queens & Rice Cakes 2 1/16 lb butter 1 1/16 lb sugar 2 1/2 lbs flour 6 drams powder 24 eggs 3/4 lb currants 9 Queens & Rice Cakes 1 6/16 lb butter 1 6/16 lb sugar 2 2/16 lb flour 14 eggs 1/2 lb currants pinch powder 10 Almond Slices 1 1/4 lb Brown Almonds 2lb sugar 9 whites of egg 1lb lard in sweet paste on & in when half baked Jam Rasp & put Almonds on top & finish baking 15 Almond Macaroons 4 lb Sugar 1/4 [S.?] Rice 2 lb [S?] Almonds & whites
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8 Queens & Rice Cakes 2 1/16 lb butter 1 1/16 lb sugar 2 1/2 lbs flour 6 drams powder 24 eggs 3/4 lb currants 9 Queens & Rice Cakes 1 6/16 lb butter 1 6/16 lb sugar 2 2/16 lb flour 14 eggs 1/2 lb currants pinch powder 10 Almond Slices 1 1/4 lb Brown Almonds 2lb sugar 9 whites of egg 1lb lard in sweet paste on & in when half baked Jam Rasp & put Almonds on top & finish baking 15 Almond Macaroons 4 lb Sugar 1/4 [S.?] Rice 2 lb [S?] Almonds & whites
Szathmary Culinary Manuscripts and Cookbooks
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