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Carr family cookbook, 1741-1753
Page 80
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To make short cakes Take 3 quaters of a pound of flower eight ounces of butter melted 4 ounces of currants 4 ounces of sugar the currants must be well cleaned and plumpt you may put a little nutmeg and a little salt amongst your flower one spoonfull of yeast mix all these well together and make it into little cakes which must be baked upon paper you may also add a tea spoonful of brandy if you like it
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To make short cakes Take 3 quaters of a pound of flower eight ounces of butter melted 4 ounces of currants 4 ounces of sugar the currants must be well cleaned and plumpt you may put a little nutmeg and a little salt amongst your flower one spoonfull of yeast mix all these well together and make it into little cakes which must be baked upon paper you may also add a tea spoonful of brandy if you like it
Szathmary Culinary Manuscripts and Cookbooks
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