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American cookbook, 1824-1855
Page 35
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stiff paste with milk then break it 1/2 of an hour bake it in small biscuit in a quick oven. Gingerbread. Mix with [illegible] lb. of flour 1/2 lb of molasses 3/4 oz. of caraway 1 oz. of ginger sifted fine & ten oz. of butter roll the paste in to what shape you please bake on tins. Short Gingerbread. 3 lbs of flour 1/2 lb of butter 1/2 lb of sugar 1/2 pt. of molasses & 1/2 pt. of cream spice palatable. bake on tins. Strawbery Jam. Take some of the finest strawberies gathered when full ripe pick them from the stalk put some of the jucier of strawberries with them beat & sift [illegible] weight & in loaf sugar & strew it over them over a slow fire boil them 20 min. [illegible] To 2 lb. of quinces put 3/4 of a lb of sugar & 1 pt. of spring water then put them over the fire & boil them till they are tender then take them up [illegible] them then put them into the liquid. To make Current [illegible] 1 qt. of juice to 2 qts. of water add 3 lb.
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stiff paste with milk then break it 1/2 of an hour bake it in small biscuit in a quick oven. Gingerbread. Mix with [illegible] lb. of flour 1/2 lb of molasses 3/4 oz. of caraway 1 oz. of ginger sifted fine & ten oz. of butter roll the paste in to what shape you please bake on tins. Short Gingerbread. 3 lbs of flour 1/2 lb of butter 1/2 lb of sugar 1/2 pt. of molasses & 1/2 pt. of cream spice palatable. bake on tins. Strawbery Jam. Take some of the finest strawberies gathered when full ripe pick them from the stalk put some of the jucier of strawberries with them beat & sift [illegible] weight & in loaf sugar & strew it over them over a slow fire boil them 20 min. [illegible] To 2 lb. of quinces put 3/4 of a lb of sugar & 1 pt. of spring water then put them over the fire & boil them till they are tender then take them up [illegible] them then put them into the liquid. To make Current [illegible] 1 qt. of juice to 2 qts. of water add 3 lb.
Szathmary Culinary Manuscripts and Cookbooks
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