 | Elizabeth Raffald - Cookery, English - 1769 - 400 pages
...Lemon, half a Pint of Brandy; firft work the Butter with your Hand to a Cream, then beat in your Sugar a quarter of an Hour, beat the Whites of your Eggs to a very ftrong Froth, mix them with your Sugar and Butter, beat your Yolks half an Hour at leaft, and mix them With your Cake, then put in your... | |
 | John Farley - Cooking, English - 1787 - 520 pages
...Firft work the butter to a cream with your hand, then beat in your fugar a quarter of an hour, and beat the whites of your eggs to a very ftrong froth....with your cake. Then put in your flour, mace, and nutmeg, and keep beating it well till your oven be ready. Put in your brandy, and beat your currants... | |
 | Francis Collingwood, John Woollams - Cooking - 1792 - 512 pages
...a pound each, and half a pint of brandy. Firft work the butter with your hand to a cream, then bea^ in your fugar a quarter of, an hour, beat the whites of your eggs to a very ftrong froth, and mix them with your fugar and butter. Beat your yolks at leaft half an hour, and mix them with your... | |
 | Elizabeth Raffald - 1808 - 318 pages
...fame of candied lemon, half a pint pt brandy -, firft work the butter with your hand to a cream, then beat in your fugar a quarter of an hour, beat the whites of your eggs to a very lirong froth, mix them with your fugar and butter, beat your yolks half an hour at leaft, and mix them... | |
 | Mrs. N. K. M. Lee - Baking - 1840 - 400 pages
...and half a pint of brandy ; first work the butter with your hand to a cream, tiren beat in your sugar a quarter of an hour; beat the whites of your eggs to a very strong froth; mix them with your sugar and butter ; beat the yolks half an hour, at !r;i. i, and mix... | |
 | Sarah Stickney Ellis - Chores - 1843 - 120 pages
...and half a pint of brandy ; first work the butter with your hand to a cream, then beat in your sugar a quarter of an hour ; beat the whites of your eggs to a very strong froth ; mix them with your sugar and butter ; beat the yolks half an hour, at least, and mix... | |
 | Robert Kemp Philp - Encyclopedias and dictionaries - 1856 - 372 pages
...brandy. When these are made ready work the butter with your himd to a cream, then beat in your sugar a quarter of an hour, beat the whites of your eggs to a very strong froth, mix them with your sugar and butter ; beat youi' yolks half an hour at least, and mix... | |
 | Sarah Josepha Buell Hale - Cookery - 1857 - 730 pages
...2766. When these are made ready, work the butter with your hand to a cream, then beat in your sugar, a quarter of an hour, beat the whites of your eggs to a very strong froth ; mix them with your sugar and butter ; beat your eggs half an hour at least, and mix... | |
 | Susan Watkin - Cooking - 2006 - 239 pages
...and half a pint of brandy. First work the butter, with your hand, to a cream, then beat in your sugar a quarter of an hour; beat the whites of your eggs to a strong froth, mix them with your sugar and butter; beat yolks half an hour at least, and mix them with... | |
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Hour at least, and mix them with your Cake, then put in your Flour, Mace and Nutmeg, keep beating it well 'till your Oven is ready, put in your Brandy, and beat... 