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Susan Gilbert's late nineteenth century British cookery manuscript
Page 172
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Lemon CheeseCakes. 27 May 1858 Grate 1 Lemon peel, add the juice with 1/4 lb of loaf sugar, and the yolks of 6 Eggs, beat them well together, then add 1/4 lb Butter just melt them, This quantity will be sufficient for 1 doz CheeseCakes. Miss Lockes Receipt. Rice Cakes. 1/2 lb butter, 1/2 lb Sugar, 1/4 lb Flour, 1/4 lb ground rice, 1/2 Currants, 8 Eggs. leave out 4 of the whites, beat the Eggs and Sugar together well, The butter must be well worked with the hand. Miss Locks Receipt. To make sweet Biscuits. Rub a piece of butter well into a small quantity of Flour. Sweeten it to your taste, add a little cream and 1 oz of Carraway Seeds, roll them out thin and bake them in a pretty hot oven. Miss Locks. Receipt.
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Lemon CheeseCakes. 27 May 1858 Grate 1 Lemon peel, add the juice with 1/4 lb of loaf sugar, and the yolks of 6 Eggs, beat them well together, then add 1/4 lb Butter just melt them, This quantity will be sufficient for 1 doz CheeseCakes. Miss Lockes Receipt. Rice Cakes. 1/2 lb butter, 1/2 lb Sugar, 1/4 lb Flour, 1/4 lb ground rice, 1/2 Currants, 8 Eggs. leave out 4 of the whites, beat the Eggs and Sugar together well, The butter must be well worked with the hand. Miss Locks Receipt. To make sweet Biscuits. Rub a piece of butter well into a small quantity of Flour. Sweeten it to your taste, add a little cream and 1 oz of Carraway Seeds, roll them out thin and bake them in a pretty hot oven. Miss Locks. Receipt.
Szathmary Culinary Manuscripts and Cookbooks
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