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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 187
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Soda Scones 1 lb of fine flour a tea spoonful of carb& of Soda a tea spoonful of cream of tartar & a pinch of salt Mix with Butter milk into a light dough, work in a little flour lightly and roll it out about a quarter of an inch thick and cut with a round tin cutter Bake on a moderate hot girdle. Brown scones are made the same as above, but wheaten meal is used. If there is no butter milk use milk Mrs Clark March 1898
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Soda Scones 1 lb of fine flour a tea spoonful of carb& of Soda a tea spoonful of cream of tartar & a pinch of salt Mix with Butter milk into a light dough, work in a little flour lightly and roll it out about a quarter of an inch thick and cut with a round tin cutter Bake on a moderate hot girdle. Brown scones are made the same as above, but wheaten meal is used. If there is no butter milk use milk Mrs Clark March 1898
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