82

Overview Transcribe Versions Help

Here you can see all page revisions and compare the changes have been made in each revision. Left column shows the page title and transcription in the selected revision, right column shows what have been changed. Unchanged text is highlighted in white, deleted text is ~~highlighted in red~~, and inserted text is highlighted in green color.

2 revisions	pat_mccurry at Jun 22, 2022 10:31 PM	Compared with
Jul 27, 2021 Folger Shakespeare Library Jul 21, 2021 Folger Shakespeare Library	82 Mrs Capps To make Yeast Cake 2 C 1/2 flour _ _ _ _ _ _ _ _ 5 3 C Currants _ _ _ _ _ _ _ 1:9 10 Eggs _ _ _ _ _ _ _ [1]6 6 oz. Sugar _ _ _ _ _ _ _ _ 3 1/2 C butter _ _ _ _ _ _ _ _ 3 1/2 1/2 a pint Cream _ _ _ _ _ _ 3 1/2 Spice _ _ _ _ _ _ _ _ _ _ 4 line L-- 0 = 3:10 a pint of yeast _ _ _ _ _ _ 24 line 0:4:0 Made in December 1765 ------ All materials very dear flourish	82 Mrs Capps To make Yeast Cake 2 C 1/2 flour _ _ _ _ _ _ _ _ 5 3 C Currants _ _ _ _ _ _ _ 1:9 10 Eggs _ _ _ _ _ _ _ [1]6 6 oz. Sugar _ _ _ _ _ _ _ _ 3 1/2 C butter _ _ _ _ _ _ _ _ 3 1/2 1/2 a pint Cream _ _ _ _ _ _ 3 1/2 Spice _ _ _ _ _ _ _ _ _ _ 4 line L-- 0 = 3:10 a pint of yeast _ _ _ _ _ _ 24 line 0:4:0 Made in December 1765 ------ All materials very dear flourish

82

2 revisions

82

82

A collaboration between the Folger Shakespeare Library and the Wellcome Collection

Help us transcribe historic handwritten recipe books.