DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Harriet Dawbarne cookbook, January 1834

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March 14th / 58. M. L. Common Plum Cake 1 1/1 lb of Flour 1 lb of currants, 3/4 lb of butter, one 1 lb sugar, 1 penny packet of baking powder, 2 oz of lemon peel, 3 eggs mixed with a pint of milk, 
Ground rice cake  1/2 lb of pound rice, 1/2 lb of broken lump sugar, 1/4 lb of flour, 5 eggs, 5 drops of essence of lemon, beat half an hour & put in the oven directly.
Leicester fashion for curing Hams of 12 or 14 lbs weight  3/4 common salt, 1 oz Salt Petre, 1/4 lb of Bay Salt, 1/2 oz Black Pepper, 3/4 Treacle - To be well rubbed in for one month then taken out of pickle and laid in cold Spring Water 12 hours, then hang up to dry. Cook when you like but do not soak it any more.  Leicester White Hart  March 9th 1858
2 oz of Salt Petre to 2 lbs of coarse salt will salt a Ham of 20 lbs weight, 2 oz of brown Sugar is a great improvement

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March 14th / 58. M. L. Common Plum Cake 1 1/1 lb of Flour 1 lb of currants, 3/4 lb of butter, one 1 lb sugar, 1 penny packet of baking powder, 2 oz of lemon peel, 3 eggs mixed with a pint of milk, Ground rice cake 1/2 lb of pound rice, 1/2 lb of broken lump sugar, 1/4 lb of flour, 5 eggs, 5 drops of essence of lemon, beat half an hour & put in the oven directly. Leicester fashion for curing Hams of 12 or 14 lbs weight 3/4 common salt, 1 oz Salt Petre, 1/4 lb of Bay Salt, 1/2 oz Black Pepper, 3/4 Treacle - To be well rubbed in for one month then taken out of pickle and laid in cold Spring Water 12 hours, then hang up to dry. Cook when you like but do not soak it any more. Leicester White Hart March 9th 1858 2 oz of Salt Petre to 2 lbs of coarse salt will salt a Ham of 20 lbs weight, 2 oz of brown Sugar is a great improvement