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John and Henry Locke cookery archive, item 2, 1830s?
Page 61
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Best Ginger Bread 7 Flour 5 Butter 6 Sugar 6 Treacle 1 Peel 1 oz Ginger Ess(ence) Lemon 1/4[?] Per Pound To lighten Treacle 28 of Treacle put in a large pan Dissolve 1 [?] P[illegible] in part cold water stir it in the treacle bowl 1 lb Alum in the same quantity of Water untill reduced to one half stir this in and let it Stand a week Gingerbreads Thick 3 oz Ginger 10 Flour 1 Chopt Peel ess(ence) Lemon mix with lightened Treacle make thick & wash over Buttons mix 3 of Flour with lightd Treacle not too Stiff Best 4 Flour 2 Sugar 2 1/2 Butter 2 1/2 Treacle 1/2 Chopt Peel ess(ence)
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Best Ginger Bread 7 Flour 5 Butter 6 Sugar 6 Treacle 1 Peel 1 oz Ginger Ess(ence) Lemon 1/4[?] Per Pound To lighten Treacle 28 of Treacle put in a large pan Dissolve 1 [?] P[illegible] in part cold water stir it in the treacle bowl 1 lb Alum in the same quantity of Water untill reduced to one half stir this in and let it Stand a week Gingerbreads Thick 3 oz Ginger 10 Flour 1 Chopt Peel ess(ence) Lemon mix with lightened Treacle make thick & wash over Buttons mix 3 of Flour with lightd Treacle not too Stiff Best 4 Flour 2 Sugar 2 1/2 Butter 2 1/2 Treacle 1/2 Chopt Peel ess(ence)
Szathmary Culinary Manuscripts and Cookbooks
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