DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Susan Gilbert cookbook, 1848-1887

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Page 169

a Pan and bake it a full hour in a quick oven the above proportions, leaving out 4 oz of the butter and the same of sugar make a less luscious Cake, and to most tastes a more pleasant one. Mrs Garrards receipt

Bread Cheese Cakes.
Slice apenny loaf as thin as possible, then pour on it a pint of boiling cream and let it stand 2 hours, then take 8 Eggs, 1/2 lb Butter and a Nutmeg grated, beat them well together, and mix them into the cream, and bread, with 1/2 lb of Currants well washed and dried, a spoonful of white wine or Brandy, bake them in Patty Pans or raised crusts. Mrs Garrards receipts.

To make Syllabubs.
One pint of thick Cream = 1/2 pint white wine, pare a Lemon thin and steep the peel in the wine 12 hours before using it, To this add the piece of a Lemon, 1/2 a Glass of Brandy and as much loaf sugar as will make it very sweet, pour

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a Pan and bake it a full hour in a quick oven the above proportions, leaving out 4 oz of the butter and the same of sugar make a less luscious Cake, and to most tastes a more pleasant one. Mrs Garrards receipt Bread Cheese Cakes. Slice apenny loaf as thin as possible, then pour on it a pint of boiling cream and let it stand 2 hours, then take 8 Eggs, 1/2 lb Butter and a Nutmeg grated, beat them well together, and mix them into the cream, and bread, with 1/2 lb of Currants well washed and dried, a spoonful of white wine or Brandy, bake them in Patty Pans or raised crusts. Mrs Garrards receipts. To make Syllabubs. One pint of thick Cream = 1/2 pint white wine, pare a Lemon thin and steep the peel in the wine 12 hours before using it, To this add the piece of a Lemon, 1/2 a Glass of Brandy and as much loaf sugar as will make it very sweet, pour