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Susan Gilbert's late nineteenth century British cookery manuscript
Page 157
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A Good Cake Kned into 1 lb of well risen bread dough 1/4 lb of Butter, 1/4 lb of Sugar, 1/2 lb Currants add some grated Nutmeg, and leave the Cake to rise 1 hour, then bake it in a brisk oven for 1 hour, for a richer Cake add more sugar, Currants, Candid peel and the Yolks of 2 Eggs. Mrs. Howe Jend tried receipt Octer 29th / 53 A Good Cake 1/2 a pound of Butter worked to a Cream 1/2 Do Powdered Loaf Sugar 1/2 Do Flour 4 Eggs well beaten leaving out half the whites 6 oz Currants Sugar and Butter beaten together, add Orange or Lemon Peel to your taste. Susan Gilbert Nov.r 30th 1853
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A Good Cake Kned into 1 lb of well risen bread dough 1/4 lb of Butter, 1/4 lb of Sugar, 1/2 lb Currants add some grated Nutmeg, and leave the Cake to rise 1 hour, then bake it in a brisk oven for 1 hour, for a richer Cake add more sugar, Currants, Candid peel and the Yolks of 2 Eggs. Mrs. Howe Jend tried receipt Octer 29th / 53 A Good Cake 1/2 a pound of Butter worked to a Cream 1/2 Do Powdered Loaf Sugar 1/2 Do Flour 4 Eggs well beaten leaving out half the whites 6 oz Currants Sugar and Butter beaten together, add Orange or Lemon Peel to your taste. Susan Gilbert Nov.r 30th 1853
Szathmary Culinary Manuscripts and Cookbooks
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