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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 14
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After the water Boils - take it off the fire and let the Bottle remain in the water till it is quite cold - then take it out and Cork it well up with wax on the top - To Make Tea Crumpets - Beat 3 Eggs very well put to them a quart of warm milk. and a large Spoonful of Barm beat in as much fine flour aas will make them thicker than a common Batter pudding then make your Bake Stone very hot and rub it with a little Butter wrapped in a clear linnen Cloth - then pour a large Spoonful of Batter upon your Stone, and let it run to the size of a tea Saucer. turn it and when you want to use them toast them very crisp and butter them - Shrewsbury Cakes - Take half a pound of Butter - beat it to a Cream, then put in half a pound of flour one Egg - 6 Ounces of loaf Sugar - beat and sifted half an Ounce of Caraway Seeds mix all into a paste roll them thin and cut them round with a small glass or little tins prick them and lay them paper and Bake them in a slow Oven -
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After the water Boils - take it off the fire and let the Bottle remain in the water till it is quite cold - then take it out and Cork it well up with wax on the top - To Make Tea Crumpets - Beat 3 Eggs very well put to them a quart of warm milk. and a large Spoonful of Barm beat in as much fine flour aas will make them thicker than a common Batter pudding then make your Bake Stone very hot and rub it with a little Butter wrapped in a clear linnen Cloth - then pour a large Spoonful of Batter upon your Stone, and let it run to the size of a tea Saucer. turn it and when you want to use them toast them very crisp and butter them - Shrewsbury Cakes - Take half a pound of Butter - beat it to a Cream, then put in half a pound of flour one Egg - 6 Ounces of loaf Sugar - beat and sifted half an Ounce of Caraway Seeds mix all into a paste roll them thin and cut them round with a small glass or little tins prick them and lay them paper and Bake them in a slow Oven -
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