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Susan Gilbert's late nineteenth century British cookery manuscript
Page 44
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Little Plumb Cakes Take 1 lb of Flour 6 oz powdered loaf sugar 6 oz of butter well handled 8 oz of currants well picked 3 new laid eggs. ginger and lemon peel to your taste to be dropped on a Tin about the size of a Walnut and baked in a brisk oven. Mrs. G. Queen Cakes. Take 1 lbs of drier flour 1 lb of sifted loaf sugar 1 lb of currants 1 lb of butter well beaten, then mix 8 eggs with it, the whites and yolks beaten seperately and put in the dry ingredients by degrees beat the whole by degrees 1 hour. butter tea cups or saucers and bake the batter filling them only 1/2 full, sift a little sugar over them just before you put them into the oven. Mrs. G.
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Little Plumb Cakes Take 1 lb of Flour 6 oz powdered loaf sugar 6 oz of butter well handled 8 oz of currants well picked 3 new laid eggs. ginger and lemon peel to your taste to be dropped on a Tin about the size of a Walnut and baked in a brisk oven. Mrs. G. Queen Cakes. Take 1 lbs of drier flour 1 lb of sifted loaf sugar 1 lb of currants 1 lb of butter well beaten, then mix 8 eggs with it, the whites and yolks beaten seperately and put in the dry ingredients by degrees beat the whole by degrees 1 hour. butter tea cups or saucers and bake the batter filling them only 1/2 full, sift a little sugar over them just before you put them into the oven. Mrs. G.
Szathmary Culinary Manuscripts and Cookbooks
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