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Jos. Forbes cookbook, circa 1790s
Page 28
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Plain Cake Take one pound of flour, one pound of fresh Butter the Yolks of 11 Eggs & the White of one work'd into ye Butter with your hands one pound Single Refinded Sugar about a gill of Brandy a gill of Rose water, Two gr. of Citron one Nutmeg mix the Sugar with the flour let it Bake on hour and a half A Lemmon Pudding Take the Rinds of 2 Limons boil them in water till they are tender beat 'em fine in a morter with 4 Spoonfulls of Rosewater, the Juice of 2 Linons, 1/2 lb of Butter The yolk of 9 Eggs & the White of one Egg, a gill of Canary half a Nutmegg half a gill of Brandy work the Eggs into the Butter Scotch Scollops Cut a Legg of Veal in thin slices & hack'd wt a knife Flour them & fry them in Butter makes a Strong gravy with the Veal Bones, & put into the pan with them an Onion Stuff'd with Cloves put pepper Salt Nutmegg and Mace a little Lemon Juice red wine & a Lump of Butter slurrd into the gravy garnish the Dish wt Scotchmen & some English men and what the Scots men does
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Plain Cake Take one pound of flour, one pound of fresh Butter the Yolks of 11 Eggs & the White of one work'd into ye Butter with your hands one pound Single Refinded Sugar about a gill of Brandy a gill of Rose water, Two gr. of Citron one Nutmeg mix the Sugar with the flour let it Bake on hour and a half A Lemmon Pudding Take the Rinds of 2 Limons boil them in water till they are tender beat 'em fine in a morter with 4 Spoonfulls of Rosewater, the Juice of 2 Linons, 1/2 lb of Butter The yolk of 9 Eggs & the White of one Egg, a gill of Canary half a Nutmegg half a gill of Brandy work the Eggs into the Butter Scotch Scollops Cut a Legg of Veal in thin slices & hack'd wt a knife Flour them & fry them in Butter makes a Strong gravy with the Veal Bones, & put into the pan with them an Onion Stuff'd with Cloves put pepper Salt Nutmegg and Mace a little Lemon Juice red wine & a Lump of Butter slurrd into the gravy garnish the Dish wt Scotchmen & some English men and what the Scots men does
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