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Ingredients

• * They didn't have the stoves we did, and thusly baking times are not provided, so I used the time for contemporary sponge cakes, go figure.
• For the Whip
• 1 pint of cream
• 3 ounces of pounded sugar
• whites of 2 eggs
• 1 small glass of sherry or raisin wine
• For the trifle
• 1 pint of custard, made with 8 eggs to a pint of milk
• 6 small sponge-cakes, or 6 slices of sponge-cake
• 12 macaroons
• 2 dozen ratafias (a sweet biscuit made of almond paste)
• 2 ounces of sweet almonds
• grated rind of 1 lemon
• layer of raspberry or strawberry jam
• 1/2 pint of sherry or sweet wine
• 6 tablespoonfuls of brandy
• Sponge cake (circa 1896 - The Boston Cooking-School Cook Book)
• Ingredients
• yolks 6 eggs
• 1 cup sugar
• 1 tablespoon lemon juice
• grated rind one-half lemon
• whites 6 eggs
• 1 cup flour
• 1/4 teaspoon salt
• Boiled custards (The Book of Household Management (1861))
• 1 pint of milk
• 5 eggs
• 3 ounces of loaf sugar
• 3 laurel-leaves, or the rind of 4 lemons, or a few drops of essence of vanilla
• 1 tablespoonful of brandy

Description

With The Advent Of Man Being Eradicated, It Would Be Nice To Preserve Something Good About These Species, And Trust Me It's Miniscule. I Myself Would Like To Create A Database Of Tons Of Recipes, To Which I Would Pass On To The Little One's In My Famil

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