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English cookbook, 1860
Page 76
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Cook - eels Mrs Rogers 1 lb of flour 2 oz of butter 1 1/2 oz of sugar a small nutmeg 1 spoonful of yeast 1 egg. Make it up with warm Milk Let it stand two hours to rise Make it into five loaves and bake them half an hour Brown bread Pudding Mrs Rogers 1/2 lb of bread 1/2 lb of raisins chopped 1 1/2 oz. of sugar 3 oz. of suet 2 pts of milk The bread must be soaked in the Milk Meal Cake Mrs Rogers 2 lbs of Meal 3/4 lb of currants 1/2 lb of Lisbon sugar 6 oz of butter 1 1/2 pt of milk 2 eggs and a little yeast
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Cook - eels Mrs Rogers 1 lb of flour 2 oz of butter 1 1/2 oz of sugar a small nutmeg 1 spoonful of yeast 1 egg. Make it up with warm Milk Let it stand two hours to rise Make it into five loaves and bake them half an hour Brown bread Pudding Mrs Rogers 1/2 lb of bread 1/2 lb of raisins chopped 1 1/2 oz. of sugar 3 oz. of suet 2 pts of milk The bread must be soaked in the Milk Meal Cake Mrs Rogers 2 lbs of Meal 3/4 lb of currants 1/2 lb of Lisbon sugar 6 oz of butter 1 1/2 pt of milk 2 eggs and a little yeast
Szathmary Culinary Manuscripts and Cookbooks
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