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English cookbook, 1820
Page 279
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Ginger Biscuits Mrs Formby - Five Eggs leaving out one white 3 quarters of a pound of lump Sugar sifted beat them together for half an hour stir in 3 quarters of an ounce of Ginger - and the rind of a Lemon if you choose put them roughly on a tin and bake them in a slow oven Pudding Mrs Formby Half a pint of new Milk an ounce & 1/2 of bread crumbs - let the Milk boil and stir in the bread well into it over the fire until it boils altogether - add the grated rind of a Lemon - and four Eggs leaving out two whites and 3 ounces of butter oil'd or melted - line the dish, and it must not be a deep one, and it must not be a deep one with a paste - and over the bottom put some preserves - then pour in the bread & Milk - rather more than half an hour will bake it -
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Ginger Biscuits Mrs Formby - Five Eggs leaving out one white 3 quarters of a pound of lump Sugar sifted beat them together for half an hour stir in 3 quarters of an ounce of Ginger - and the rind of a Lemon if you choose put them roughly on a tin and bake them in a slow oven Pudding Mrs Formby Half a pint of new Milk an ounce & 1/2 of bread crumbs - let the Milk boil and stir in the bread well into it over the fire until it boils altogether - add the grated rind of a Lemon - and four Eggs leaving out two whites and 3 ounces of butter oil'd or melted - line the dish, and it must not be a deep one, and it must not be a deep one with a paste - and over the bottom put some preserves - then pour in the bread & Milk - rather more than half an hour will bake it -
Szathmary Culinary Manuscripts and Cookbooks
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