Transcribe
Translate
English cookbook, 1799
Page 276
More information
digital collection
archival collection guide
transcription tips
To make Herdon Cakes Take 1/4 Peck of Oatmeal. one pint of Flour. Two oz - Yeast and two Eggs (yolks & whites beaten separetly) to be well mixed in a sufficient quantity of warm milk to make it of the consistency of a common batter pudding - and set before the fire to rise about two hours before baking when too thick add a little warm milk. Ginger Cakes Ann Praosm - 1/2 a pound of flour, 1/2 a pd of sugar 1 1/2 of a pd butter rubbed into the flour wet the mixture with a little cold water or milk to a stiff paste roll it out thin cut them into shapes bake them on tins a quick oven - ginger to taste To Cure Hydrophobia Administer a pound of Vinegar in the morning another at noon and a third at, sun set This has been tryed and approved by a Physican at Padua
Saving...
prev
next
To make Herdon Cakes Take 1/4 Peck of Oatmeal. one pint of Flour. Two oz - Yeast and two Eggs (yolks & whites beaten separetly) to be well mixed in a sufficient quantity of warm milk to make it of the consistency of a common batter pudding - and set before the fire to rise about two hours before baking when too thick add a little warm milk. Ginger Cakes Ann Praosm - 1/2 a pound of flour, 1/2 a pd of sugar 1 1/2 of a pd butter rubbed into the flour wet the mixture with a little cold water or milk to a stiff paste roll it out thin cut them into shapes bake them on tins a quick oven - ginger to taste To Cure Hydrophobia Administer a pound of Vinegar in the morning another at noon and a third at, sun set This has been tryed and approved by a Physican at Padua
Szathmary Culinary Manuscripts and Cookbooks
sidebar
