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Susan Gilbert's late nineteenth century British cookery manuscript
Page 167
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board, bake the Cakes in a very gentle oven. Mrs Garrards receipt. Lemon Buns Take of fine Flour 2 lbs bi carbonate of Soda 3/4 oz. Sugar 8 ounces. butter 4 oz. 2 Eggs buttermilk 3/4 pint or 15 ounces. 12 drops of Lemon mix the same as Tea Cakes and bake 15 minutes. the addition of 6 oz Currants w.d make these excellent Plum Buns. Mrs Garrards Receipt. Hair Cake Lay it as Bread with 1 pint of new Milk 2 table spoonfuls of Yeast, let it lay one hour, then add 6 oz butter 6 oz Sugar, then let it lay one hour, and put it into Tins. bake 1 hour. Mrs Garrards receipt. To make thick Gingerbread. 1 lb Flour - 1/2 pint Treacle - 1/4 lb Sugar 1/4 lb butter 1 oz Ginger 1/4 oz Carraway seeds, 1 Egg, mix the Flour, Butter and Ginger. then warm the Treacle
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board, bake the Cakes in a very gentle oven. Mrs Garrards receipt. Lemon Buns Take of fine Flour 2 lbs bi carbonate of Soda 3/4 oz. Sugar 8 ounces. butter 4 oz. 2 Eggs buttermilk 3/4 pint or 15 ounces. 12 drops of Lemon mix the same as Tea Cakes and bake 15 minutes. the addition of 6 oz Currants w.d make these excellent Plum Buns. Mrs Garrards Receipt. Hair Cake Lay it as Bread with 1 pint of new Milk 2 table spoonfuls of Yeast, let it lay one hour, then add 6 oz butter 6 oz Sugar, then let it lay one hour, and put it into Tins. bake 1 hour. Mrs Garrards receipt. To make thick Gingerbread. 1 lb Flour - 1/2 pint Treacle - 1/4 lb Sugar 1/4 lb butter 1 oz Ginger 1/4 oz Carraway seeds, 1 Egg, mix the Flour, Butter and Ginger. then warm the Treacle
Szathmary Culinary Manuscripts and Cookbooks
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