Transcribe
Translate
English cookbook, 1815
Page 41
More information
digital collection
archival collection guide
transcription tips
To make Imperial Cr: Tartar - 1 oz Lemon - 1 oz Bruised Ginger / in a Bag / 1 oz - Put together in a large Jug - add 7 quts: of Boiling Water - when cool - add 2 spoonfuls of yeast & a small bunch of barm - bottle it - use it next day. sweeten with brown sugar. Mrs Jack of Wootarton Potato pudding 1/2 lb of Potatoes boild & rubbed through a sieve 1/2 lb of Butter - 1/2 lb of Sugar 1 Lemon (put all in ) 6 yolks of Eggs 3 white of Eggs Make paste under the dish Mrs Jack of Wootarton 1 lb of flour - 1/2 lb of Butter - 1/2 lb of Currants 4 oz of white Sugar - a small tea cup of brandy - 2 eggs - Mix all up together - pinch them in small bits upon you tin Currant Cakes
Saving...
prev
next
To make Imperial Cr: Tartar - 1 oz Lemon - 1 oz Bruised Ginger / in a Bag / 1 oz - Put together in a large Jug - add 7 quts: of Boiling Water - when cool - add 2 spoonfuls of yeast & a small bunch of barm - bottle it - use it next day. sweeten with brown sugar. Mrs Jack of Wootarton Potato pudding 1/2 lb of Potatoes boild & rubbed through a sieve 1/2 lb of Butter - 1/2 lb of Sugar 1 Lemon (put all in ) 6 yolks of Eggs 3 white of Eggs Make paste under the dish Mrs Jack of Wootarton 1 lb of flour - 1/2 lb of Butter - 1/2 lb of Currants 4 oz of white Sugar - a small tea cup of brandy - 2 eggs - Mix all up together - pinch them in small bits upon you tin Currant Cakes
Szathmary Culinary Manuscripts and Cookbooks
sidebar
