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McQueen family cookbook item 3, Scotland, 1880s
Page 30b
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Gateau Neapolitaine 1/2 lb flour. 1/4 lb sugar. 1/4 lb butter. [1/4?] lb pommeled almonds. 1 whole egg and yoke if of [?] another. grated rind of lemon - or [?] or essence. a very little salt. work the flour [?] [?] into a stiff paste, add the almonds & essence. Beat the eggs and add. [mix?] all. [illegible] hand in the form of a rolling [?] dried out [?] roll out each piece into a round [?] the same size. [Take?] in the [new?] [?] a [?] trim. [?] each with [?] pile [?] the other, [take?] 1/4 of a [?] [monthly?] [?] cool a little before spreading with jam Icing 1/4 lb icing sugar [illegible] enough with [?] it off [illegible] all
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Gateau Neapolitaine 1/2 lb flour. 1/4 lb sugar. 1/4 lb butter. [1/4?] lb pommeled almonds. 1 whole egg and yoke if of [?] another. grated rind of lemon - or [?] or essence. a very little salt. work the flour [?] [?] into a stiff paste, add the almonds & essence. Beat the eggs and add. [mix?] all. [illegible] hand in the form of a rolling [?] dried out [?] roll out each piece into a round [?] the same size. [Take?] in the [new?] [?] a [?] trim. [?] each with [?] pile [?] the other, [take?] 1/4 of a [?] [monthly?] [?] cool a little before spreading with jam Icing 1/4 lb icing sugar [illegible] enough with [?] it off [illegible] all
Szathmary Culinary Manuscripts and Cookbooks
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