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Susan Gilbert's late nineteenth century British cookery manuscript
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Rice Cakes. Take 1/4 lb of Flour, 1/4 lb of ground Rice, 1/2 lb powdered loaf sugar, 1/2 lb of butter, 4 eggs leaving out one white. The butter to be poured of the Rice, Sugar, and Eggs, after being made as hot as the Rice & will allow, then to be mixed with the flour. Mrs. Garnham Small Tea Cakes Take 1/2 lb of Flour, 1/2 lb loaf sugar, 2 oz of butter, the yolks of 2 eggs, and a few currants, drop them in pieces on your Tins, what size you please. Mrs. Garnham Another Way Take 1/2 lb of Flour, 1/4 lb of loaf sugar 1/4 lb of butter, 6 oz of currants, the yolks of 6 eggs beat them together and drop them on Tins what size you please. Mrs. Garnha Cakes Take 1 lb of Flour, 1 lb loaf sugar, 1/2 lb of Butter 4 eggs and some lemon peel. Mrs. G
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Rice Cakes. Take 1/4 lb of Flour, 1/4 lb of ground Rice, 1/2 lb powdered loaf sugar, 1/2 lb of butter, 4 eggs leaving out one white. The butter to be poured of the Rice, Sugar, and Eggs, after being made as hot as the Rice & will allow, then to be mixed with the flour. Mrs. Garnham Small Tea Cakes Take 1/2 lb of Flour, 1/2 lb loaf sugar, 2 oz of butter, the yolks of 2 eggs, and a few currants, drop them in pieces on your Tins, what size you please. Mrs. Garnham Another Way Take 1/2 lb of Flour, 1/4 lb of loaf sugar 1/4 lb of butter, 6 oz of currants, the yolks of 6 eggs beat them together and drop them on Tins what size you please. Mrs. Garnha Cakes Take 1 lb of Flour, 1 lb loaf sugar, 1/2 lb of Butter 4 eggs and some lemon peel. Mrs. G
Szathmary Culinary Manuscripts and Cookbooks
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