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Mrs.Holroyd receipt book, 1830-1900
Page 61
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Ground Rice Cake 1/2 lb Ground Rice, 1/2 lb Crushed lump sugar, 4 eggs. Mix well & beat all together for twenty minutes, bake two hours in a very slow oven. Christmas Cake 8 lbs Flour, 1 1/2 lbs Lard, 1/2 lb butter, 3 1/2 sugar 6 lb Currants, 3 lbs Raisins, 1 lb Candid lemon 1/2 lb Orange, 1/4 lb Almonds 1/2 lb Ground Rice, 12 eggs, 1 quart of New Milk, 9 teaspoonsful of baking powder; Scotch Cake Take 1 lb of flour, 1/2 lb Butter, 1/4 lb sugar moist but not crystalized. Work all together until made into a paste. Roll out & bake half an hour in a Slow oven.
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Ground Rice Cake 1/2 lb Ground Rice, 1/2 lb Crushed lump sugar, 4 eggs. Mix well & beat all together for twenty minutes, bake two hours in a very slow oven. Christmas Cake 8 lbs Flour, 1 1/2 lbs Lard, 1/2 lb butter, 3 1/2 sugar 6 lb Currants, 3 lbs Raisins, 1 lb Candid lemon 1/2 lb Orange, 1/4 lb Almonds 1/2 lb Ground Rice, 12 eggs, 1 quart of New Milk, 9 teaspoonsful of baking powder; Scotch Cake Take 1 lb of flour, 1/2 lb Butter, 1/4 lb sugar moist but not crystalized. Work all together until made into a paste. Roll out & bake half an hour in a Slow oven.
Szathmary Culinary Manuscripts and Cookbooks
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