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John and Henry Locke cookery archive, item 2, 1830s?
Page 47
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School Cakes 4 Flour 1 Butter 1 Sugar 8 Eggs 1 Peel Grated Lemon 4 Currants spice - fermented Rusks - Fermented 6 Flour 1 Butter 1 Sugar 8 Eggs Another Rusk 4 Flour 1/2 Sugar 4 Eggs fermented Sweet Rusks ) Savory Cakes cut up & dried Arrowroot Cake 1 Butter 1 Sugar 10 Eggs Grated Peel 1/4 a Root 1 flour Rice Do 3/4 butter 3/4 Sugar grated Peel 8 Eggs bit of [illegible] 1/2 Ground Rice 3/4 Flour 2o Each Brunswick Cake Sweet 6 Flour 3/4 butter 3/4 Sugar 4 Eggs - fermented Tea Do 4 Flour 1/2 Butter 1/2 Sugar 2 Eggs - fermented
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School Cakes 4 Flour 1 Butter 1 Sugar 8 Eggs 1 Peel Grated Lemon 4 Currants spice - fermented Rusks - Fermented 6 Flour 1 Butter 1 Sugar 8 Eggs Another Rusk 4 Flour 1/2 Sugar 4 Eggs fermented Sweet Rusks ) Savory Cakes cut up & dried Arrowroot Cake 1 Butter 1 Sugar 10 Eggs Grated Peel 1/4 a Root 1 flour Rice Do 3/4 butter 3/4 Sugar grated Peel 8 Eggs bit of [illegible] 1/2 Ground Rice 3/4 Flour 2o Each Brunswick Cake Sweet 6 Flour 3/4 butter 3/4 Sugar 4 Eggs - fermented Tea Do 4 Flour 1/2 Butter 1/2 Sugar 2 Eggs - fermented
Szathmary Culinary Manuscripts and Cookbooks
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