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Harriet Dawbarne cookbook, January 1834
Page 39a
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Fig Pudding 1/2 dried figs 1/4 moist sugar 6 oz salt 1/4 lb flour 1/4 bread crumb 1 egg a small teacupfull of milk. Beat the egg and milk together & stir into the basin & mix to a dough with a wooden spoon. If boiled in a flour'd cloth it will take 2 hours & 1/2. If not 3 hours. Sultana Buns 1/2 lb flour 1/4 of Dripping 3 oz of sugar 1/4 Sultanas 1 oz candied peel 1/2 teaspoonful of baking powder 1 egg 1/2 teacup full milk. Put the flour in a bowl rub in the dripping. Mix in raisins sugar peel baking powder first. Beat the egg & mix in separate basin & then mix with dough till stiff. Bake in greased tin 15 to 20 minutes in a quick oven.
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Fig Pudding 1/2 dried figs 1/4 moist sugar 6 oz salt 1/4 lb flour 1/4 bread crumb 1 egg a small teacupfull of milk. Beat the egg and milk together & stir into the basin & mix to a dough with a wooden spoon. If boiled in a flour'd cloth it will take 2 hours & 1/2. If not 3 hours. Sultana Buns 1/2 lb flour 1/4 of Dripping 3 oz of sugar 1/4 Sultanas 1 oz candied peel 1/2 teaspoonful of baking powder 1 egg 1/2 teacup full milk. Put the flour in a bowl rub in the dripping. Mix in raisins sugar peel baking powder first. Beat the egg & mix in separate basin & then mix with dough till stiff. Bake in greased tin 15 to 20 minutes in a quick oven.
Szathmary Culinary Manuscripts and Cookbooks
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