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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 68
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To Make Blacking Take a penniworth of Milk when it boils put in a quarter of a lb of treakle when the crud is form'd and the liquor fine strain it off when almost cold add one quarter of a lb of Ivory Black mixt it smoth this is excellent for blacking shoes or hearths.
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To Make Blacking Take a penniworth of Milk when it boils put in a quarter of a lb of treakle when the crud is form'd and the liquor fine strain it off when almost cold add one quarter of a lb of Ivory Black mixt it smoth this is excellent for blacking shoes or hearths.
Szathmary Culinary Manuscripts and Cookbooks
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