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Frances Collins cookbook, 1825-1846
Page 72
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Scotch Shortbread 1 cup of flour 1/4 cup of powdered sugar 1/2 cup of butter, the butter to be made past liquid and mixed with the flour and sugar. Divide it into 6 portions and prep it on the tins into cakes an inch thick. Pinch the edges and place on the [lots?] think slices . Bake in a moderate over for 20 minutes or longer should it not be quite crisp but do not allow it to become dark coloured Lehorple To Bottle Fruit The bottles must be quite clean & dry, fill with [underlned] fresh [/underlined] fruit they must be put into open bottles, filled with cold water and left on the stove till the fruit gets pretty hot and begins to smell then taken off and each bottle filled with [underlined] boiling water [/underlined] and tied down with bladders before a particle of the steam evaporates [Cadywilt?]
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Scotch Shortbread 1 cup of flour 1/4 cup of powdered sugar 1/2 cup of butter, the butter to be made past liquid and mixed with the flour and sugar. Divide it into 6 portions and prep it on the tins into cakes an inch thick. Pinch the edges and place on the [lots?] think slices . Bake in a moderate over for 20 minutes or longer should it not be quite crisp but do not allow it to become dark coloured Lehorple To Bottle Fruit The bottles must be quite clean & dry, fill with [underlned] fresh [/underlined] fruit they must be put into open bottles, filled with cold water and left on the stove till the fruit gets pretty hot and begins to smell then taken off and each bottle filled with [underlined] boiling water [/underlined] and tied down with bladders before a particle of the steam evaporates [Cadywilt?]
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