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Susan Gilbert cookbook, 1848-1887
Page 167
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board, bake the Cakes in a very gentle oven. Mrs Garrards receipt. Lemon Buns Take of fine Flour 1 lbs bi carbonate of soda 3/4 oz. sugar 8 ounces. butter 4 oz. 2 Eggs buttermilk 3/4 pint or 15 ounces. 12 drops of Lemon mix the same as Tea Cakes and bake 15 minutes, the addition of 6 oz currants wd. make these excellent Plum Buns. Mrs. Garrards Receipt. Plain Cake Lay it as Bread with 1 pint of new Milk 2 table spoonfuls of Yeast. let it lay one hour,then add 6 oz butter 6 oz sugar, then let it lay one hour, and put it into Tins. bake 1 hour. Mrs Garrards receipt. To make thick Gingerbread. 1 lb Flour. 1/2 pint Treacle, 1/4 lb sugar 1/4 lb butter 1 oz Ginger 1/4 of Carraway seeds 1 Egg, mix the Flour, Butter and Ginger. then warm the Treacle
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board, bake the Cakes in a very gentle oven. Mrs Garrards receipt. Lemon Buns Take of fine Flour 1 lbs bi carbonate of soda 3/4 oz. sugar 8 ounces. butter 4 oz. 2 Eggs buttermilk 3/4 pint or 15 ounces. 12 drops of Lemon mix the same as Tea Cakes and bake 15 minutes, the addition of 6 oz currants wd. make these excellent Plum Buns. Mrs. Garrards Receipt. Plain Cake Lay it as Bread with 1 pint of new Milk 2 table spoonfuls of Yeast. let it lay one hour,then add 6 oz butter 6 oz sugar, then let it lay one hour, and put it into Tins. bake 1 hour. Mrs Garrards receipt. To make thick Gingerbread. 1 lb Flour. 1/2 pint Treacle, 1/4 lb sugar 1/4 lb butter 1 oz Ginger 1/4 of Carraway seeds 1 Egg, mix the Flour, Butter and Ginger. then warm the Treacle
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