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Anne Bayne booke [of recipes] circa 1700
Page 215a
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To Make Ginger Bread Take a quarter of a peck of flour & a pound of butter. 2 pound of bread. half a pound of sugar too ounces of Beaten ginger one ounce of Carraway seeds one ounce of Corriander seed of Cittron orring & Leamon half a pound in all mix all their very well togather & Lett your oven be as hot a for Manchet: Bread near half an hour will bake them make them in Little Cakes & Bake them on sheet of ttin buttered you may omit the sweetmeat & the Ginger Bread will be very good butt dry the flower befor you [knead?] the butter in you may [Brewe?] the seeds or Putt them in whole butt [doe?] Beate them
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To Make Ginger Bread Take a quarter of a peck of flour & a pound of butter. 2 pound of bread. half a pound of sugar too ounces of Beaten ginger one ounce of Carraway seeds one ounce of Corriander seed of Cittron orring & Leamon half a pound in all mix all their very well togather & Lett your oven be as hot a for Manchet: Bread near half an hour will bake them make them in Little Cakes & Bake them on sheet of ttin buttered you may omit the sweetmeat & the Ginger Bread will be very good butt dry the flower befor you [knead?] the butter in you may [Brewe?] the seeds or Putt them in whole butt [doe?] Beate them
Szathmary Culinary Manuscripts and Cookbooks
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