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American cookbook, ca. 1850
Page 55
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Tea Cakes A pint of flour the yolks of two eggs, one large spoonfull of yeast, as much milk warmed with a small quantity of butter as will make it a proper thickness place it before the fire to rise Mix a little salt with the flour make it into cakes half an hour bakes them Almond Cakes 1/2 lb of suet & 2 oz of bitter almonds blanch & put them into a mortar pound them very much with a little orange flower water to prevent them oiling then add 1/2 lb of sifted loaf sugar & the whites of two eggs make them into small cakes, & bake them on a tin sifting a little sugar over them Orange Jelly Dissolve 2 oz of Isinglass in a pint & half of water strain it thro' a fine sieve Add the juice of 12 oranges, grate the peel of one as also of one lemon & sweeten it with fine sugar to your taste the same quantity of Isinglass will make the jelly very good if a quart of water
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Tea Cakes A pint of flour the yolks of two eggs, one large spoonfull of yeast, as much milk warmed with a small quantity of butter as will make it a proper thickness place it before the fire to rise Mix a little salt with the flour make it into cakes half an hour bakes them Almond Cakes 1/2 lb of suet & 2 oz of bitter almonds blanch & put them into a mortar pound them very much with a little orange flower water to prevent them oiling then add 1/2 lb of sifted loaf sugar & the whites of two eggs make them into small cakes, & bake them on a tin sifting a little sugar over them Orange Jelly Dissolve 2 oz of Isinglass in a pint & half of water strain it thro' a fine sieve Add the juice of 12 oranges, grate the peel of one as also of one lemon & sweeten it with fine sugar to your taste the same quantity of Isinglass will make the jelly very good if a quart of water
Szathmary Culinary Manuscripts and Cookbooks
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