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English cookbook, 1860
Page 71
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Ginger bread 1 lb of sugar to 3 lbs of treacle 1 lb of butter [1/2?] ounce of Ginger and a nutmeg mix it with as much flour as will make it into a paste. - Yellow Lemon creams Pare four lemons very thin squeeze the juice of them as it and let it stand two hours beat the whites of seven eggs and the yolks of two well together dissolve 1/2 lb of loaf sugar in a pint of water strain them altogether into the vessel you boil it in keep it stirring over a good fire till it boils then put it into your glasses
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Ginger bread 1 lb of sugar to 3 lbs of treacle 1 lb of butter [1/2?] ounce of Ginger and a nutmeg mix it with as much flour as will make it into a paste. - Yellow Lemon creams Pare four lemons very thin squeeze the juice of them as it and let it stand two hours beat the whites of seven eggs and the yolks of two well together dissolve 1/2 lb of loaf sugar in a pint of water strain them altogether into the vessel you boil it in keep it stirring over a good fire till it boils then put it into your glasses
Szathmary Culinary Manuscripts and Cookbooks
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