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Harriet Dawbarne cookbook, January 1834
Page 18
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Gingerbread 1 lb Flour 11 ounces butter. 1/2 lb Golden Syrup 1/2 lb sifted lump sugar, a little ground ginger say 1/2 an ounce, and a little brandy. two table spoonsful - squeze the salt out of the butter and drop the gingerbread on the tin in small pieces, but flatten them down before going to the oven, so as to make them about an inch thick. rub the butter in the flour and work it well with your hand. NNG Feb 23-/65 Raspberry Vinegar Pour one quart of white wine Vinegar upon 3 lbs of Raspberries after having well bruised them, let it stand four days, then strain the liquid through a double strainer and to every pint of juice put one pound of lump sugar, boil it, twenty minutes and use a silver spoon. Miss Boisart July 13th 1867 -
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Gingerbread 1 lb Flour 11 ounces butter. 1/2 lb Golden Syrup 1/2 lb sifted lump sugar, a little ground ginger say 1/2 an ounce, and a little brandy. two table spoonsful - squeze the salt out of the butter and drop the gingerbread on the tin in small pieces, but flatten them down before going to the oven, so as to make them about an inch thick. rub the butter in the flour and work it well with your hand. NNG Feb 23-/65 Raspberry Vinegar Pour one quart of white wine Vinegar upon 3 lbs of Raspberries after having well bruised them, let it stand four days, then strain the liquid through a double strainer and to every pint of juice put one pound of lump sugar, boil it, twenty minutes and use a silver spoon. Miss Boisart July 13th 1867 -
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