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American cookbook, ca. 1850
Page 64
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Mrs. [illegible] Three eggs 1/4 lb of butter 1/2 lb of refined sugar nicely pounded about three Table spoons ful of ratafia thicken with flour until the paste becomes of a consistency to roll Light cake The weight of 6 eggs in sugar The weight of 4 in flour yolks & whites to be beaten seperately yolks of eggs to be mixed with sugar first, then the whites & afterwards the flour 1/2 Quarters of dough 1 lb of Currants / or 2 ozs of Seeds & 1/4 oz of bitter almonds 1/3 lb of Butter 1/2 lb of Sugar 1/4 lb of candied orange & lemon 4 eggs 1 oz of Sweet Almonds sliced a little Lemon peel grated on the top Mrs Seatton
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Mrs. [illegible] Three eggs 1/4 lb of butter 1/2 lb of refined sugar nicely pounded about three Table spoons ful of ratafia thicken with flour until the paste becomes of a consistency to roll Light cake The weight of 6 eggs in sugar The weight of 4 in flour yolks & whites to be beaten seperately yolks of eggs to be mixed with sugar first, then the whites & afterwards the flour 1/2 Quarters of dough 1 lb of Currants / or 2 ozs of Seeds & 1/4 oz of bitter almonds 1/3 lb of Butter 1/2 lb of Sugar 1/4 lb of candied orange & lemon 4 eggs 1 oz of Sweet Almonds sliced a little Lemon peel grated on the top Mrs Seatton
Szathmary Culinary Manuscripts and Cookbooks
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