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Miss Caldwell's book, 1757-1790
Page 102
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(102) Warm and let it stand to Rise, then Rince the Vessell you boild your Safron in with half a pint of Milk. and pour it to Test, mix them up with your hands, and work two pounds more of flour to it, to make it a Stiff paste then make it into Cakes of what Size you Please & bake them in a quick Oven. To Make Ginger Bread Take four pounds of flour, and Rub a quartr of a pound of butter in it, with some Caraway Seeds, Ginger & Coriander Seeds if you like it. Then pour in two pound of Treacle and work it very Well, and make it into Cakes, what Size you please.
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(102) Warm and let it stand to Rise, then Rince the Vessell you boild your Safron in with half a pint of Milk. and pour it to Test, mix them up with your hands, and work two pounds more of flour to it, to make it a Stiff paste then make it into Cakes of what Size you Please & bake them in a quick Oven. To Make Ginger Bread Take four pounds of flour, and Rub a quartr of a pound of butter in it, with some Caraway Seeds, Ginger & Coriander Seeds if you like it. Then pour in two pound of Treacle and work it very Well, and make it into Cakes, what Size you please.
Szathmary Culinary Manuscripts and Cookbooks
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