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Anne Bayne booke [of recipes] circa 1700
Page 207a
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A very Rich Cake Bake tow pound of fine flower and tow pound of Butter half a pound of sugar mix theas to gather with an ounce of mace 2 nuttmegs 16 eggs leave outt 4 of the whites mix all theas with a little Brandy a pint of east Sack & Cream to a right stiffness to this quainty you must putt 6 pound of corrons what Suckett you please itt will keep 4 months.____ Mrs Green receat of a fine Cake Take [7?] ^[11] pound of fine flower & rub in itt a pound & a half of butter half a pound of sugar half an ounce of mace & nuttmige take a pint of sack a pint of warm Cream [8?] yolkes of eggs 4 whites well beat a quart of new yeast mix all well together tow a Light past [9?] pound of corrons very Clean & put to a kettle warm when itt is ready for the oven quarter of a pound of orring Leamon & [Citronn?]
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A very Rich Cake Bake tow pound of fine flower and tow pound of Butter half a pound of sugar mix theas to gather with an ounce of mace 2 nuttmegs 16 eggs leave outt 4 of the whites mix all theas with a little Brandy a pint of east Sack & Cream to a right stiffness to this quainty you must putt 6 pound of corrons what Suckett you please itt will keep 4 months.____ Mrs Green receat of a fine Cake Take [7?] ^[11] pound of fine flower & rub in itt a pound & a half of butter half a pound of sugar half an ounce of mace & nuttmige take a pint of sack a pint of warm Cream [8?] yolkes of eggs 4 whites well beat a quart of new yeast mix all well together tow a Light past [9?] pound of corrons very Clean & put to a kettle warm when itt is ready for the oven quarter of a pound of orring Leamon & [Citronn?]
Szathmary Culinary Manuscripts and Cookbooks
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