Transcribe
Translate
Mrs.Holroyd receipt book, 1830-1900
Page 84
More information
digital collection
archival collection guide
transcription tips
Victoria Buns 2 oz loaf Sugar 1 egg 1 1/2 oz ground rice 2 - butter 1 1/2 currants, a little candied peel & some flour - Swiss Cakes A Tea cup full of Flour, a Tea cup full of moist sugar, a Tea cup full of ground rice, a teaspoonful of Baking powder, a pinch of salt, 2 eggs & a little milk, put the ingredients in a basin, beat quickly with a knife, Have ready 2 warmed & well buttered tins, pour the batter in, & bake in a quick oven 10 to 15 minutes. If you require the cakes especially good, rub a little butter into the flour. when the cakes are cold, but open & spread Jam or Lemon curd between
Saving...
prev
next
Victoria Buns 2 oz loaf Sugar 1 egg 1 1/2 oz ground rice 2 - butter 1 1/2 currants, a little candied peel & some flour - Swiss Cakes A Tea cup full of Flour, a Tea cup full of moist sugar, a Tea cup full of ground rice, a teaspoonful of Baking powder, a pinch of salt, 2 eggs & a little milk, put the ingredients in a basin, beat quickly with a knife, Have ready 2 warmed & well buttered tins, pour the batter in, & bake in a quick oven 10 to 15 minutes. If you require the cakes especially good, rub a little butter into the flour. when the cakes are cold, but open & spread Jam or Lemon curd between
Szathmary Culinary Manuscripts and Cookbooks
sidebar
