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Grizelda Hart cookbook, Jan. 6, 1823
Page 8
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Sponge Cake 1 lb Sugar, 3/4 lb flour,10 Eggs 1/2 Gill Brandy and some Lemon Gingerbread 1 1/2 lb flour 1/2 lb Butter 1/4 lb Sugar 1 oz ginger table Spoonful Alspice Pint Sugar house Molasses and about table spoonful cawy Seed
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Sponge Cake 1 lb Sugar, 3/4 lb flour,10 Eggs 1/2 Gill Brandy and some Lemon Gingerbread 1 1/2 lb flour 1/2 lb Butter 1/4 lb Sugar 1 oz ginger table Spoonful Alspice Pint Sugar house Molasses and about table spoonful cawy Seed
Szathmary Culinary Manuscripts and Cookbooks
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