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Bethune Family recipe book, October 22, 1826
Page 50
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whisk it up for about ten minutes then fill your glasses they are better made the day before you want them. 28 Sponge Cake Take the whites of eight eggs in Loaf sugar wet sifted and beat the yolks and whites of eggs together in a ridge dish then add the sugar by degrees and then the flour and after you begin to mix the ingredients you must not beat but stir them round with the whisk and keep stiring for about ten minutes or a quarter of an hour then put it into your mould and bake it immediately. The moulds
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whisk it up for about ten minutes then fill your glasses they are better made the day before you want them. 28 Sponge Cake Take the whites of eight eggs in Loaf sugar wet sifted and beat the yolks and whites of eggs together in a ridge dish then add the sugar by degrees and then the flour and after you begin to mix the ingredients you must not beat but stir them round with the whisk and keep stiring for about ten minutes or a quarter of an hour then put it into your mould and bake it immediately. The moulds
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