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Susan Gilbert cookbook, 1848-1887
Page 91
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Cumberland Cake 1 lb of Butter beaten with the hand to a cream 1 lb and 1/2 powdered loaf sugar, added by degrees to the Butter, 12 Eggs well beaten putting in 3 at a time, 1 lb of ground rice added very gradually with 1/2 lb of Flour, 1 Nutmeg or essence of almonds or anything that you like better, the whole must be beaten till quite light, it ought to be beaten 1 hour Baked Custard Simmer for 10 Minutes a piece of cinnamon 2 dryd bay leaves, a piece of lemon peel, in a quart of New Milk, stir into it 4 oz loaf sugar let it stand still it is half cold, then whisk it together, 8 Eggs with a little salt, and mix it well with the Milk, then strain it through a sieve into your dish, grate a little Nutmeg on the top
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Cumberland Cake 1 lb of Butter beaten with the hand to a cream 1 lb and 1/2 powdered loaf sugar, added by degrees to the Butter, 12 Eggs well beaten putting in 3 at a time, 1 lb of ground rice added very gradually with 1/2 lb of Flour, 1 Nutmeg or essence of almonds or anything that you like better, the whole must be beaten till quite light, it ought to be beaten 1 hour Baked Custard Simmer for 10 Minutes a piece of cinnamon 2 dryd bay leaves, a piece of lemon peel, in a quart of New Milk, stir into it 4 oz loaf sugar let it stand still it is half cold, then whisk it together, 8 Eggs with a little salt, and mix it well with the Milk, then strain it through a sieve into your dish, grate a little Nutmeg on the top
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