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Harriet Dawbarne cookbook, January 1834
Page 43
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Dough nuts 1 lb of flour 1 oz powdered sugar 2 eggs 3/4 of a pint milk 1/2 a tea spoonful of salt & baking powder. Mix the flour powder salt & sugar well together: beat the eggs & add them & the milk & work it into the flour (like dough). Divide into pieces as big as a walnut bake for 20 minutes or fry in lard. Potatoe Dumpling to eat with Roast meat or boiled 1 lb Potatoes 1/2 suet 1/2 lb flour salt 1 tea spoonful baking powder. Boil the potatoes - crush them very finely chop the suet - mix all together - tie it ( water I should think?) in a scalded flour'd cloth. cut in slices pour gravy over it.
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Dough nuts 1 lb of flour 1 oz powdered sugar 2 eggs 3/4 of a pint milk 1/2 a tea spoonful of salt & baking powder. Mix the flour powder salt & sugar well together: beat the eggs & add them & the milk & work it into the flour (like dough). Divide into pieces as big as a walnut bake for 20 minutes or fry in lard. Potatoe Dumpling to eat with Roast meat or boiled 1 lb Potatoes 1/2 suet 1/2 lb flour salt 1 tea spoonful baking powder. Boil the potatoes - crush them very finely chop the suet - mix all together - tie it ( water I should think?) in a scalded flour'd cloth. cut in slices pour gravy over it.
Szathmary Culinary Manuscripts and Cookbooks
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