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Susan Gilbert's late nineteenth century British cookery manuscript
Page 91
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Cumberland Cake 1 lb of Butter beaten with the hand to a cream 1 lb and 1/2 powdered loaf sugar, added by degrees to the Butter, 12 eggs well beaten putting in 3 at a time, 1 lb of ground rice added very gradually with 1/2 lb of Flour, 1 nutmeg or essence of almonds or any thing that you like better, the whole must be beaten till quite light, it ought to be beaten 1 hour Baked Custard Simmer for 10 minutes a piece of cinnamon 2 dryed bay leaves, a piece of lemon peel, in a quart of New Milk, stir into it 4 oz loaf sugar let it stand till it is half cold, then whisk it together, 8 eggs with a little salt, and mix it well with the Milk, then strain it through a sieve into your dish, grate a little nutmeg on the top
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Cumberland Cake 1 lb of Butter beaten with the hand to a cream 1 lb and 1/2 powdered loaf sugar, added by degrees to the Butter, 12 eggs well beaten putting in 3 at a time, 1 lb of ground rice added very gradually with 1/2 lb of Flour, 1 nutmeg or essence of almonds or any thing that you like better, the whole must be beaten till quite light, it ought to be beaten 1 hour Baked Custard Simmer for 10 minutes a piece of cinnamon 2 dryed bay leaves, a piece of lemon peel, in a quart of New Milk, stir into it 4 oz loaf sugar let it stand till it is half cold, then whisk it together, 8 eggs with a little salt, and mix it well with the Milk, then strain it through a sieve into your dish, grate a little nutmeg on the top
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