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English cookbook, 1750-1780
Page 31
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Currant fritters without Eggs Half a Pint of Ale. not bitter, Stir into it flour to make it pretty thick, for Currant beat it up quick have the Lard boiling through in a Large Spoonfull at a Time Mrs E Common Pancakes Mrs E Three Eggs, Pound of flour, a Pint of Milk or Cream, Put the Milk to the flour by degrees a little Salt & gratted Ginger, fry them in Lard, grate Sugar over them A Common Seed Cake Mrs E One pd & quarter of flour, base Weight 3/4 pound Lump Sugar pounded, Ten Eggs only four Whites pd of Butter beat to a Cream with the hand mix these well add near an Ounce of Carrawys, bruised Butter the Pan or hoop Sift Sugar on the top
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Currant fritters without Eggs Half a Pint of Ale. not bitter, Stir into it flour to make it pretty thick, for Currant beat it up quick have the Lard boiling through in a Large Spoonfull at a Time Mrs E Common Pancakes Mrs E Three Eggs, Pound of flour, a Pint of Milk or Cream, Put the Milk to the flour by degrees a little Salt & gratted Ginger, fry them in Lard, grate Sugar over them A Common Seed Cake Mrs E One pd & quarter of flour, base Weight 3/4 pound Lump Sugar pounded, Ten Eggs only four Whites pd of Butter beat to a Cream with the hand mix these well add near an Ounce of Carrawys, bruised Butter the Pan or hoop Sift Sugar on the top
Szathmary Culinary Manuscripts and Cookbooks
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