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Susan Gilbert's late nineteenth century British cookery manuscript
Page 83
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Lemon cheese Cakes Grate the rind of a large lemon, into 4 eggs well beaten, 8 oz of powdered loaf sugar 3 oz of butter, warm them gently over the fire till they begin to thicken, let them stand till cold, then add the juice of 1 lemon. Mary Anne Crickmers Receipt *. Potatoe cheese Cakes. Boil 6 oz of potatoes, 2 oz of lemon peel, beat the lemon peel in a mortar, with 4 oz of powdered loaf sugar, then add the potatoes, beaten, then add 4 oz of butter melted, when well mixed, let it stand to get quite cold, put a crust in patty pans, add 1 egg. Mary Anne Crickmers receipt. Rice Cakes. 5 oz of Butter, 5 oz ground rice, 5 oz of Flour 5 oz of loaf sugar powdered fine, 4 eggs, 20 drops essence of lemon, half a small teaspoonful of Carbonate of Soda. S. Gilbert *.
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Lemon cheese Cakes Grate the rind of a large lemon, into 4 eggs well beaten, 8 oz of powdered loaf sugar 3 oz of butter, warm them gently over the fire till they begin to thicken, let them stand till cold, then add the juice of 1 lemon. Mary Anne Crickmers Receipt *. Potatoe cheese Cakes. Boil 6 oz of potatoes, 2 oz of lemon peel, beat the lemon peel in a mortar, with 4 oz of powdered loaf sugar, then add the potatoes, beaten, then add 4 oz of butter melted, when well mixed, let it stand to get quite cold, put a crust in patty pans, add 1 egg. Mary Anne Crickmers receipt. Rice Cakes. 5 oz of Butter, 5 oz ground rice, 5 oz of Flour 5 oz of loaf sugar powdered fine, 4 eggs, 20 drops essence of lemon, half a small teaspoonful of Carbonate of Soda. S. Gilbert *.
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