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Mrs.Holroyd receipt book, 1830-1900
Page 42
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To make Curds. 1 Pint of water, 1 pint of milk boiled together, then add a pint of cream, & a pint of buttermilk with an Egg or two: - To make Cheese Cakes, take 1/2 a pint of curd, the yolks of 4 Eggs, well beaten, 3 spoonsful of good cream, & 1/4 lb of currants; Lemon peel, & cinnamon to your taste. A Plain currant Cake. 2 1/2 Lbs fine flour, 1 lb of currants, 1/2 lb of raw sugar, 1/2 lb of butter, a few seeds, & a little seasoning mixed with 3 Eggs well bet, a little yeast, & about a pint & 1/2 of warm milk & water.
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To make Curds. 1 Pint of water, 1 pint of milk boiled together, then add a pint of cream, & a pint of buttermilk with an Egg or two: - To make Cheese Cakes, take 1/2 a pint of curd, the yolks of 4 Eggs, well beaten, 3 spoonsful of good cream, & 1/4 lb of currants; Lemon peel, & cinnamon to your taste. A Plain currant Cake. 2 1/2 Lbs fine flour, 1 lb of currants, 1/2 lb of raw sugar, 1/2 lb of butter, a few seeds, & a little seasoning mixed with 3 Eggs well bet, a little yeast, & about a pint & 1/2 of warm milk & water.
Szathmary Culinary Manuscripts and Cookbooks
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