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Susan Gilbert's late nineteenth century British cookery manuscript
Page 46
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Rice Cakes Take 1/2 lb sifted loaf sugar 1/2 lb of Butter 1/4 lb of Flour 1/4 lb ground rice 5 eggs the whole to be beaten a 1/4 of an hour Mrs. G Ratifie Cakes Take 1 lb of flour 1 lb powdered loaf sugar 5 eggs leaving out 2 whites, and a large tea spoonful of Volatile Salts flavoured with Ratifie or essence of lemon, set them to rise one hour and put them on the Tins to rise again and then bake them. Mrs.G Rice Sponge Cakes Take a 1/4 lb of ground rice, 1/4 lb loaf sugar 4 eggs leaving out 2 whites beat them well 20 minutes and bake them in a quick oven Mrs G
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Rice Cakes Take 1/2 lb sifted loaf sugar 1/2 lb of Butter 1/4 lb of Flour 1/4 lb ground rice 5 eggs the whole to be beaten a 1/4 of an hour Mrs. G Ratifie Cakes Take 1 lb of flour 1 lb powdered loaf sugar 5 eggs leaving out 2 whites, and a large tea spoonful of Volatile Salts flavoured with Ratifie or essence of lemon, set them to rise one hour and put them on the Tins to rise again and then bake them. Mrs.G Rice Sponge Cakes Take a 1/4 lb of ground rice, 1/4 lb loaf sugar 4 eggs leaving out 2 whites beat them well 20 minutes and bake them in a quick oven Mrs G
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