Transcribe
Translate
Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 7
More information
digital collection
archival collection guide
transcription tips
7 Dough Nuts 2 Common Coffee Cups of Sugar 2 eggs 1 bowl of sour milk 2 teaspoonfuls of cream tartar 2 " " " Soda Lard the size of an egg with flour sufficient to wet all up_ Then rub the sugar & cream tartar thoroughly into the dry flour_ add the cold lard mixed well with the flour_ Then dissolve the soda in the milk_ beat the eggs & turn them into the milk_ Stir well together & mix middling stiff_ Dough Nuts 2 Cups of Sugar 2 Teaspoonfuls Cream Tartar 2 " " Milk 1 Teaspoonful Soda 2 Eggs Nutmeg and salt Batter size of an Egg. Mix quite stiff to fry
Saving...
prev
next
7 Dough Nuts 2 Common Coffee Cups of Sugar 2 eggs 1 bowl of sour milk 2 teaspoonfuls of cream tartar 2 " " " Soda Lard the size of an egg with flour sufficient to wet all up_ Then rub the sugar & cream tartar thoroughly into the dry flour_ add the cold lard mixed well with the flour_ Then dissolve the soda in the milk_ beat the eggs & turn them into the milk_ Stir well together & mix middling stiff_ Dough Nuts 2 Cups of Sugar 2 Teaspoonfuls Cream Tartar 2 " " Milk 1 Teaspoonful Soda 2 Eggs Nutmeg and salt Batter size of an Egg. Mix quite stiff to fry
Szathmary Culinary Manuscripts and Cookbooks
sidebar
