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Susan Gilbert's late nineteenth century British cookery manuscript
Page 90
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Ratifies 1/4 lb of Bitter almonds 2 oz of Sweet almonds blanched and beat very fine, 1 lb powdered loaf sugar, beat well the white of 4 eggs to a strong froth, then add the sugar a little at a time, beat it well then put in the almonds, lay them on a paper or a tin and bake them in a slow oven. Tea Cakes 1/4 lb of Flour, 1/4 lb of loaf sugar, 1/2 lb of Butter 2 eggs, Butter to be beaten to a cream. Drop your cakes on Tins. Small Cakes 1 lb of Flour, 5 eggs, 1 lb loaf sugar, 2d.of almond drops, 1 Tea spoonful of cake salts.
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Ratifies 1/4 lb of Bitter almonds 2 oz of Sweet almonds blanched and beat very fine, 1 lb powdered loaf sugar, beat well the white of 4 eggs to a strong froth, then add the sugar a little at a time, beat it well then put in the almonds, lay them on a paper or a tin and bake them in a slow oven. Tea Cakes 1/4 lb of Flour, 1/4 lb of loaf sugar, 1/2 lb of Butter 2 eggs, Butter to be beaten to a cream. Drop your cakes on Tins. Small Cakes 1 lb of Flour, 5 eggs, 1 lb loaf sugar, 2d.of almond drops, 1 Tea spoonful of cake salts.
Szathmary Culinary Manuscripts and Cookbooks
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