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John and Henry Locke cookery archive, item 2, 1830s?
Page 54
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Wafer Biscuits 3 flour 1-lb fine Ground Rice 3/4 Butter 6 Yolks mix with milk - well [docked?] cool oven Prussian Biscuits 3 1/2 Flour 1- Butter 1 Sugar 4 Eggs 1/2 Pint milk - Ginger or carraway Seeds put in them the through the forcer good oven - beat up light in the copper Ribbon & Regent Do the Same only putting connamon in the Regent - these are flat Queens Biscuits 4 lb Flour 1 Sugar 1 Butter 5 eggs 1/2 Pint Milk Lemon Ess(ence) Cabin Bis - 4 Flour 1/2 Fine Sugar 1/4 Butter 12 Eggs beat up with the Sugar like a [Batter?] & mix with the flour well Broke - Good oven & Docked Genoa Bis
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Wafer Biscuits 3 flour 1-lb fine Ground Rice 3/4 Butter 6 Yolks mix with milk - well [docked?] cool oven Prussian Biscuits 3 1/2 Flour 1- Butter 1 Sugar 4 Eggs 1/2 Pint milk - Ginger or carraway Seeds put in them the through the forcer good oven - beat up light in the copper Ribbon & Regent Do the Same only putting connamon in the Regent - these are flat Queens Biscuits 4 lb Flour 1 Sugar 1 Butter 5 eggs 1/2 Pint Milk Lemon Ess(ence) Cabin Bis - 4 Flour 1/2 Fine Sugar 1/4 Butter 12 Eggs beat up with the Sugar like a [Batter?] & mix with the flour well Broke - Good oven & Docked Genoa Bis
Szathmary Culinary Manuscripts and Cookbooks
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