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English cookbook, 1820
Page 213
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Imperial Cake Lewther Cut out the midelle of a Spunge or diet Bread Cake leaving the edge half an Inch thick fill it with Whick'd raspberry cream - pile it as high as you can with plain froth'd cream - stick the Cake all over with blanch'd almonds cut long upon the top of the froth'd cream put fresh raspberries or dried light fruit - Short Dunns 4 oz of Butter well washed in rose water ditto Sugar pounded & sifted. beat the butter to a Cream then put in the Sugar. then 6 oz of flour and one Egg - bake it in little Tins. - Rice Pyramids - Mrs Thing Swelt some Rice in Milk with some Sugar and Cinnamon - when soft strain off the Milk take out the Cinnamon and put the Rice into Wine glasses whilst it is warm. let it stand in them all night, then turn them out - put them on a dish with Slices of Sweetmeat between them, pour Custard
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Imperial Cake Lewther Cut out the midelle of a Spunge or diet Bread Cake leaving the edge half an Inch thick fill it with Whick'd raspberry cream - pile it as high as you can with plain froth'd cream - stick the Cake all over with blanch'd almonds cut long upon the top of the froth'd cream put fresh raspberries or dried light fruit - Short Dunns 4 oz of Butter well washed in rose water ditto Sugar pounded & sifted. beat the butter to a Cream then put in the Sugar. then 6 oz of flour and one Egg - bake it in little Tins. - Rice Pyramids - Mrs Thing Swelt some Rice in Milk with some Sugar and Cinnamon - when soft strain off the Milk take out the Cinnamon and put the Rice into Wine glasses whilst it is warm. let it stand in them all night, then turn them out - put them on a dish with Slices of Sweetmeat between them, pour Custard
Szathmary Culinary Manuscripts and Cookbooks
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