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Susan Gilbert's late nineteenth century British cookery manuscript
Page 162
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Plum Cake 1/2 lb Flour, 5 oz of Currants, 3 oz of butter, 2 oz powdered loaf sugar, 1 Egg not the white 1/4 pint of Cold Milk, 1/2 a tea-spoonful of Carbonate of Soda, a little Tartaric acid Mix all well together and add a little candid peel. Mrs Howe Jinrs receipt February 23rd. 1856. Luncheon Cake 1 lb of Flour, 2 good tea spoonfuls of baking powder, 2 Eggs not the whites, sugar to your taste, a little candid peel, a few carraway seeds, 5 oz of butter, not quite a 1/4 pint of cold milk mix all well together, and bake it directly. Mrs. Howe Jinrs. February 23rd. 1856.
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Plum Cake 1/2 lb Flour, 5 oz of Currants, 3 oz of butter, 2 oz powdered loaf sugar, 1 Egg not the white 1/4 pint of Cold Milk, 1/2 a tea-spoonful of Carbonate of Soda, a little Tartaric acid Mix all well together and add a little candid peel. Mrs Howe Jinrs receipt February 23rd. 1856. Luncheon Cake 1 lb of Flour, 2 good tea spoonfuls of baking powder, 2 Eggs not the whites, sugar to your taste, a little candid peel, a few carraway seeds, 5 oz of butter, not quite a 1/4 pint of cold milk mix all well together, and bake it directly. Mrs. Howe Jinrs. February 23rd. 1856.
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