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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 62
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60 (LW Scobell) To Make a Bride's Cake Take four pounds of fine flour well dried, four pounds of fresh butter, 2 pounds of loaf sugar, ground and sift fine a quarter of an ounce of Mace, the same of nutmeg & to every pound of flour put eight eggs, wash four pound of currants pick them well and dry them before the time. Blanch a pound of sweet almonds and cut them lengthways then a pound of citron, one pound of candied oranges, the same of lemon & half a pint of brandy. First work the butter with your hand to cream, then beat in your sugar a quarter of an hour. Beat the whites of your eggs for a very strong, froth mix them with your sugar and butter, beat your yolks half an hour at least and mix them with your cake
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60 (LW Scobell) To Make a Bride's Cake Take four pounds of fine flour well dried, four pounds of fresh butter, 2 pounds of loaf sugar, ground and sift fine a quarter of an ounce of Mace, the same of nutmeg & to every pound of flour put eight eggs, wash four pound of currants pick them well and dry them before the time. Blanch a pound of sweet almonds and cut them lengthways then a pound of citron, one pound of candied oranges, the same of lemon & half a pint of brandy. First work the butter with your hand to cream, then beat in your sugar a quarter of an hour. Beat the whites of your eggs for a very strong, froth mix them with your sugar and butter, beat your yolks half an hour at least and mix them with your cake
Szathmary Culinary Manuscripts and Cookbooks
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