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John and Henry Locke cookery archive, item 3, 1870s?
Page 4
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Fancy Bread [Scons?] - 2 & 1/2 lbs Roll Dough 1/4 lb-Lard-well worked up in the [double?] weigh 1-lb-for 4 [mould?] up and roll round - dock them and cut through [drawn symbol: a cross within a circle] - Egg them over - prove & bake in a good oven - Place them separated on the tins Brown Bread dip out from ferment over night- about quart of liquor stiffen a little with brown flour finish in the morning use a little Salt weight 1 lb 2 oz for [3 dozen?] 10 oz for [2 dozen?] - prove a little and cover over with tins when baking Weight for [1 dozen?] rolls 5-oz Weight for [2 dozen?] Dutch [2 dozen?] [Porcupine?] and [2 dozen?] - [Notched?] [?] 10 oz each Scotch Scones this makes 24 [?] ones 2 lbs Flour 3 oz Sugar 3 oz Butter 1 oz Cream tartar 1/2 [Do?] Soda Pint - milk [drawn symbol: a cross within a circle] Made the same way as the top ones but not docked & egged over good oven
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Fancy Bread [Scons?] - 2 & 1/2 lbs Roll Dough 1/4 lb-Lard-well worked up in the [double?] weigh 1-lb-for 4 [mould?] up and roll round - dock them and cut through [drawn symbol: a cross within a circle] - Egg them over - prove & bake in a good oven - Place them separated on the tins Brown Bread dip out from ferment over night- about quart of liquor stiffen a little with brown flour finish in the morning use a little Salt weight 1 lb 2 oz for [3 dozen?] 10 oz for [2 dozen?] - prove a little and cover over with tins when baking Weight for [1 dozen?] rolls 5-oz Weight for [2 dozen?] Dutch [2 dozen?] [Porcupine?] and [2 dozen?] - [Notched?] [?] 10 oz each Scotch Scones this makes 24 [?] ones 2 lbs Flour 3 oz Sugar 3 oz Butter 1 oz Cream tartar 1/2 [Do?] Soda Pint - milk [drawn symbol: a cross within a circle] Made the same way as the top ones but not docked & egged over good oven
Szathmary Culinary Manuscripts and Cookbooks
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