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Harriet Dawbarne cookbook, January 1834
Page 23
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Plum Pudding 1 Currants & one of Raisins 1 lb of grated bread. 1 lb of Suet.1 lb of Sugar 1/4 Lemon Peel a little nutmeg & 9 Eggs - A little Brandy if liked. This quantity put into two Shapes requires boiling five hours Feby 23 1861 - Mrs. W Allord Loaf Gingerbread 1 1/2 lb of Flour 1/2 lb of Raw Sugar - 1 lb Treacle 1 1/2 oz ground ginger - 1/4 Butter - 2 teaspoons full of Baking powder and 1/2 pint of new milk Woodhirst Mrs. Ekins 1861 Scotch Paste 1 lb of Flour 1/2 lb of [illegible] Butter or Lard. the yolk of one Eegg & about one table spoon full of sifted Lump Sugar mixed with a little milk Mrs Goodall 1861
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Plum Pudding 1 Currants & one of Raisins 1 lb of grated bread. 1 lb of Suet.1 lb of Sugar 1/4 Lemon Peel a little nutmeg & 9 Eggs - A little Brandy if liked. This quantity put into two Shapes requires boiling five hours Feby 23 1861 - Mrs. W Allord Loaf Gingerbread 1 1/2 lb of Flour 1/2 lb of Raw Sugar - 1 lb Treacle 1 1/2 oz ground ginger - 1/4 Butter - 2 teaspoons full of Baking powder and 1/2 pint of new milk Woodhirst Mrs. Ekins 1861 Scotch Paste 1 lb of Flour 1/2 lb of [illegible] Butter or Lard. the yolk of one Eegg & about one table spoon full of sifted Lump Sugar mixed with a little milk Mrs Goodall 1861
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