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Mrs.Holroyd receipt book, 1830-1900
Page 23
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1 lb of loaf sugar powdered, & sifted; beat the whole up with the whites of 8 eggs, drop them in lumps on wafer paper, the size of half a crown, & bake them in a moderate oven. Shrewsbury Cakes Take 1/2 lb of flour, rub in 1/2 lb of powdered sugar, 1/2 lb of butter, & 1 egg, roll them thin & cut them out with a glass or tin. Queen Cakes. 1 Lb of butter, 1 lb of fine flour dried, 1 lb sifted sugar, 6 eggs, add 4 oz of currants, a little shred lemon peel & a little mace powdered fine; bake it in tins buttered.
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1 lb of loaf sugar powdered, & sifted; beat the whole up with the whites of 8 eggs, drop them in lumps on wafer paper, the size of half a crown, & bake them in a moderate oven. Shrewsbury Cakes Take 1/2 lb of flour, rub in 1/2 lb of powdered sugar, 1/2 lb of butter, & 1 egg, roll them thin & cut them out with a glass or tin. Queen Cakes. 1 Lb of butter, 1 lb of fine flour dried, 1 lb sifted sugar, 6 eggs, add 4 oz of currants, a little shred lemon peel & a little mace powdered fine; bake it in tins buttered.
Szathmary Culinary Manuscripts and Cookbooks
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