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Mrs.Holroyd receipt book, 1830-1900
Page 41
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For thin Gingerbread 3/4 lb of flour, 1 lb. 2 oz treacle, 10 ozs of sugar, & 7 ozs butter, a little ginger, also a tablespoonsful of brandy: - half of the butter to be well rubbed in the flour, & the other half to be dissolved in the treacle. - A small quantity ditto. - 4 1/2 oz Flour, 7 oz treacle, 3 1/2 oz of butter, 5 oz sugar: - to be made exactly as the above. - A good common cake. - 2 Lbs Flour, 3/4 lb of currants 3 ozs of brown sugar, 3 ozs butter, 1 1/2 oz yest, 3/4 pint of new milk, 1 Egg, 1 oz candid lemon, a little nutmeg &c, a few smyrua raisins. -
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For thin Gingerbread 3/4 lb of flour, 1 lb. 2 oz treacle, 10 ozs of sugar, & 7 ozs butter, a little ginger, also a tablespoonsful of brandy: - half of the butter to be well rubbed in the flour, & the other half to be dissolved in the treacle. - A small quantity ditto. - 4 1/2 oz Flour, 7 oz treacle, 3 1/2 oz of butter, 5 oz sugar: - to be made exactly as the above. - A good common cake. - 2 Lbs Flour, 3/4 lb of currants 3 ozs of brown sugar, 3 ozs butter, 1 1/2 oz yest, 3/4 pint of new milk, 1 Egg, 1 oz candid lemon, a little nutmeg &c, a few smyrua raisins. -
Szathmary Culinary Manuscripts and Cookbooks
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