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English cookbook, 1750-1780
Page 22
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The Foish Cake Take a pd of Beter beat it to a Cream a pd of fine sugar, 8 Eggs the Yolks beat very well & the Wites whipt to e froth e pd of Carrands, a pd and quarter of flower dryd well, a Nutmeg 2 Glasses a Brandy 3 Ounces of Almonds blanchd the Same of Cittron bash slicd very thin the Carrnds Almonds & Cettron next be put in yast as it goes o Sle Oven an Hour will bake it, the flower must be put in open the Eggs and better and Sager as well mixt and Han Sweetmeats & Carrerds
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The Foish Cake Take a pd of Beter beat it to a Cream a pd of fine sugar, 8 Eggs the Yolks beat very well & the Wites whipt to e froth e pd of Carrands, a pd and quarter of flower dryd well, a Nutmeg 2 Glasses a Brandy 3 Ounces of Almonds blanchd the Same of Cittron bash slicd very thin the Carrnds Almonds & Cettron next be put in yast as it goes o Sle Oven an Hour will bake it, the flower must be put in open the Eggs and better and Sager as well mixt and Han Sweetmeats & Carrerds
Szathmary Culinary Manuscripts and Cookbooks
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