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Mrs.Holroyd receipt book, 1830-1900
Page 22
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allow them to remain on the fender for a short time, & afterwards to cool gradually. - From Mrs Pearson. Plum Cake. (Mrs P.) Take a lb of Butter, beat it to a cream, 1 lb of loaf sugar, mix it with the butter, add the yolks of 12 eggs, beat up the whites separately, add 1/4 lb of ground rice, & 3/4 lb of flour, & quickly mix them together with 1 lb of sun raisins. Macaroons. - Take 3/4 lb best sweet almonds, & 1/4 lb bitter ones, blanche & pound them in a mortar, with a small cupfull of rose water, & a wine glassful of brandy: put to them
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allow them to remain on the fender for a short time, & afterwards to cool gradually. - From Mrs Pearson. Plum Cake. (Mrs P.) Take a lb of Butter, beat it to a cream, 1 lb of loaf sugar, mix it with the butter, add the yolks of 12 eggs, beat up the whites separately, add 1/4 lb of ground rice, & 3/4 lb of flour, & quickly mix them together with 1 lb of sun raisins. Macaroons. - Take 3/4 lb best sweet almonds, & 1/4 lb bitter ones, blanche & pound them in a mortar, with a small cupfull of rose water, & a wine glassful of brandy: put to them
Szathmary Culinary Manuscripts and Cookbooks
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