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John and Henry Locke cookery archive, item 2, 1830s?
Page 50
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[illegible] & cut out of a Ribbed block 1d ginger flat cakes 1 1/2 flour 1/2 Butter 1 Sugar 1 oz Ginger 1/2 oz Vol 1/2 Pint Milk Peel on the Top Sugar Cakes 7 Flour 3 1/2 raw sugar 1 currents 1 butter oz vol and milk 1d Flat Rice Cakes 1 1/2 Flour 1 sugar 3/4 butter 1/2 Ground rice 5 eggs 1/2 oz vol Scotch Bread 2 flour 1 Butter 1 Sugar 4 eggs 1/4 vol & milk peel on the Top Dundee Lunch Cake 3/4 butter 1 Sugar 7 eggs 1 pint milk 1 1/2 currants 1/4 chopt Peel [Egg?] 2 1/2 flour 1/2 caraway Seeds mix with the Flour
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[illegible] & cut out of a Ribbed block 1d ginger flat cakes 1 1/2 flour 1/2 Butter 1 Sugar 1 oz Ginger 1/2 oz Vol 1/2 Pint Milk Peel on the Top Sugar Cakes 7 Flour 3 1/2 raw sugar 1 currents 1 butter oz vol and milk 1d Flat Rice Cakes 1 1/2 Flour 1 sugar 3/4 butter 1/2 Ground rice 5 eggs 1/2 oz vol Scotch Bread 2 flour 1 Butter 1 Sugar 4 eggs 1/4 vol & milk peel on the Top Dundee Lunch Cake 3/4 butter 1 Sugar 7 eggs 1 pint milk 1 1/2 currants 1/4 chopt Peel [Egg?] 2 1/2 flour 1/2 caraway Seeds mix with the Flour
Szathmary Culinary Manuscripts and Cookbooks
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