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Susan Gilbert cookbook, 1848-1887
Page 88
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Sponge Cake. Powder your Sugar, and whisk it with the Eggs 1 hour, the weight of sugar and Eggs equal, and half the weight of Flour. Lemon Cream Take 1 pint of thick cream, and put to it the yolks of 2 Eggs well beaten, 4 oz of powdered loaf sugar, the thin rind of 1 lemon, boil it up, then stir it till almost cold, put the juice of 1 lemon in a dish or bowl, and pour the Cream on it stirring it till quite cold. Sponge Cake 13 Eggs leaving out half the whites, 1/2 pint of water, 1 lb loaf sugar, boil the sugar with the water, 3/4 lbs of Flour, beat it 40 Minutes. The flour to be added just before going to the oven.
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Sponge Cake. Powder your Sugar, and whisk it with the Eggs 1 hour, the weight of sugar and Eggs equal, and half the weight of Flour. Lemon Cream Take 1 pint of thick cream, and put to it the yolks of 2 Eggs well beaten, 4 oz of powdered loaf sugar, the thin rind of 1 lemon, boil it up, then stir it till almost cold, put the juice of 1 lemon in a dish or bowl, and pour the Cream on it stirring it till quite cold. Sponge Cake 13 Eggs leaving out half the whites, 1/2 pint of water, 1 lb loaf sugar, boil the sugar with the water, 3/4 lbs of Flour, beat it 40 Minutes. The flour to be added just before going to the oven.
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