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American cookbook, ca. 1850
Page 67
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Cream Biscuits Take 1/2 lb of flour and a pinch of [illegible] mix these to a very thick paste with cream, then with your hands roll it out as thin as possible a very small piece at a time & put it on the baking sheet as you do it; the cakes must be baked in a good brisk oven and watched as they take but a few minutes to do Ginger Cakes 1 lb of flour 1 [do?] of Treacle 3/4 lb of Butter 1 lb of moist sugar 2 ozs grated Ginger 2 ozs Sweetmeats 1 oz Carraway Seeds & a little [lard?] To be mixed with the hand rolled out thin & baked quickly
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Cream Biscuits Take 1/2 lb of flour and a pinch of [illegible] mix these to a very thick paste with cream, then with your hands roll it out as thin as possible a very small piece at a time & put it on the baking sheet as you do it; the cakes must be baked in a good brisk oven and watched as they take but a few minutes to do Ginger Cakes 1 lb of flour 1 [do?] of Treacle 3/4 lb of Butter 1 lb of moist sugar 2 ozs grated Ginger 2 ozs Sweetmeats 1 oz Carraway Seeds & a little [lard?] To be mixed with the hand rolled out thin & baked quickly
Szathmary Culinary Manuscripts and Cookbooks
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