 | Mrs. Beeton (Isabella Mary) - 1861 - 568 Seiten
...butter, the whites of 6 eggs ; flavouring to taste, of essence of almonds, or vanilla, or lemon. Mode.— Beat the butter to a cream ; stir in the sugar and...add them to the other ingredients, and beat well for 20 minutes. Put in whichever of the above flavourings may be preferred ; pour the cake into a buttered... | |
 | Cre-fydd (pseud.) - 1864 - 512 Seiten
...eggs beaten with half a gill of cream ; beat the mixture briskly for a quarter of an hour, or longer ; whisk the whites of the eggs to a stiff froth ; add them ; continue to beat for ten minutes. Butter a tin mould, put in the mixture, and bake in a quick oven... | |
 | Cre-Fydd - 1864 - 516 Seiten
...eggs beaten with half a gill of cream ; beat the mixture briskly for a quarter of an hour, or longer ; whisk the whites of the eggs to a stiff froth ; add them ; continue to beat for ten minutes. Butter a tin mould, put in the mixture, and bake in a quick oven... | |
 | Isabella Mary Beeton - 1865 - 404 Seiten
...butter to a cream ; stir in the sugar and arrowroot gradually, at ti:e same time beating the Soda-Cake mixture. Whisk the whites of the eggs to a stiff froth, add them to the other ingredients, and beat well lor 20 minutes. Put in whichever of the above flavourings may be preferred ; pour the cake into a buttered... | |
 | Sarah Annie Frost - 1870 - 470 Seiten
...; l>eat well ; bake half an hour, this makes one cake. SNOW CAKE. — One pound of arrowroot, half a pound of pounded white sugar, half a pound of butter,...flavorings may be preferred, pour the cake into a buttered mould or tin, and bake it in a moderate oven from one hour to an hour and a half. SCOTCH CAKE. —... | |
 | Edwin Chesterman - 1873 - 466 Seiten
...thirty minutes. 6 rggi, flavoring to taste, of essence of almonds, or vanilla, or lemon. Mode. — Beat the butter to a cream ; stir in the sugar and...flavorings may be preferred ; pour the cake into a buttered mould or tin, and bake it in a moderate oven from one to one hour and a half. Baker's Gingerbread.... | |
 | Elizabeth Stansbury Kirkland - 1877 - 268 Seiten
...flour, and two pints of the milk, beating very thoroughly, then the remaining half pint of milk; beat the whites of the eggs to a stiff froth, add them to the batter, and beat well together. When thoroughly beaten, make the batter still lighter by lifting and... | |
 | Elizabeth Stansbury Kirkland - 1877 - 244 Seiten
...flour, and two pints of the milk, beating vory thoroughly, then the remaining half pint of milk; bout, the whites of the eggs to a stiff froth, add them to tlio batter, and beat well together. When thoroughly Ixml.iiii, make the batter still lighter by lifting... | |
 | Sarah Annie Frost - 1883 - 492 Seiten
...One pound of arrowroot, half a pound of pounded white sugar, half a pound of butter, the whites pf six eggs ; flavoring to taste of essence of almonds,...flavorings may be preferred, pour the cake into a buttered mould or tin, and bake it in a moderate oven from one hour to an hour and a half. SCOTCH CAKE, —... | |
 | 1884 - 382 Seiten
...pound of powdered white sugar, half a pound of butter, the whites of six eggs, flavoring to taste. Beat the butter to a cream ; stir in the sugar and...other ingredients, and beat well for twenty minutes ; flavor with essence of almond, vanilla, or lemon, as may be preferred ; pour into a buttered mold... | |
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... beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture; whisk the whites of the eggs to a stiff froth; add them to the other ingredients, and beat well for twenty minutes... 
