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Carr family cookbook, 1741-1753
Page 78
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To make whetstone cakes A pd of lump sugar beat very fine a pd of flower well drid five eggs, leave out three yolks whisk them to a froth one ounce of carroway seeds, mix these altogether which will be a stiff paste, roll it thin, bake them in a slow oven. I think a pd of sugar makes them too sweet. Half a pound of sugar & two ounces of salt petre to a ham of twenty pound
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To make whetstone cakes A pd of lump sugar beat very fine a pd of flower well drid five eggs, leave out three yolks whisk them to a froth one ounce of carroway seeds, mix these altogether which will be a stiff paste, roll it thin, bake them in a slow oven. I think a pd of sugar makes them too sweet. Half a pound of sugar & two ounces of salt petre to a ham of twenty pound
Szathmary Culinary Manuscripts and Cookbooks
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