DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mary Carnegie and Susan Gillespie cookbook, 1804-1905

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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 105

105 Swedish Sponge Cake
[this section crossed out]
20 Eggs - if large 18 - leave out half of the Whites to be Whipped for an hour with one pound of Loaf Sugar from [illegible] and some beat bitter Almonds add half a pound of Potatoe Flour Stir or whip it well and put it into two Tin Shapes that have been Buttered - Brought from
Sweden by D Gillespe
in 1837 - 
Glouster Cheese [Dec?] 103
Prepare your Curd the same way as for Stilton only less Cream and some Arnotto When the Whey is all off take the entire Curd and cut it pieces of one inch Square or so - put it into the Cheese [Vat?] and place it before the fire - a Cloth thrown over it for half an hour - then put it out again upon a Table - and cut it half an inch square & place it in the Cheese [Vat?] - before the fire and then cut it within [illegible]. Chopping it fine then [press?] as usual- 
Mrs Gillespie Smyth

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105 Swedish Sponge Cake [this section crossed out] 20 Eggs - if large 18 - leave out half of the Whites to be Whipped for an hour with one pound of Loaf Sugar from [illegible] and some beat bitter Almonds add half a pound of Potatoe Flour Stir or whip it well and put it into two Tin Shapes that have been Buttered - Brought from Sweden by D Gillespe in 1837 - Glouster Cheese [Dec?] 103 Prepare your Curd the same way as for Stilton only less Cream and some Arnotto When the Whey is all off take the entire Curd and cut it pieces of one inch Square or so - put it into the Cheese [Vat?] and place it before the fire - a Cloth thrown over it for half an hour - then put it out again upon a Table - and cut it half an inch square & place it in the Cheese [Vat?] - before the fire and then cut it within [illegible]. Chopping it fine then [press?] as usual- Mrs Gillespie Smyth