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Susan Gilbert's late nineteenth century British cookery manuscript
Page 68
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Lump Gingerbread Take 2 lbs of Treacle 2 lbs of Flour 1/4 lb of moist sugar 2 eggs to be beaten well 1 oz 1/2 ground ginger 1/4 lb of Butter 1/4 oz Pearl Ash almond, Citron or Carraway seeds may be add to your taste. Mrs. Garnham Strengthning Jelly. Take 1 oz of Isinglass 1 oz of Gum arabic 1 oz of sugar candy dissolved in 1 pint of White Wine. Mrs. Garnham
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Lump Gingerbread Take 2 lbs of Treacle 2 lbs of Flour 1/4 lb of moist sugar 2 eggs to be beaten well 1 oz 1/2 ground ginger 1/4 lb of Butter 1/4 oz Pearl Ash almond, Citron or Carraway seeds may be add to your taste. Mrs. Garnham Strengthning Jelly. Take 1 oz of Isinglass 1 oz of Gum arabic 1 oz of sugar candy dissolved in 1 pint of White Wine. Mrs. Garnham
Szathmary Culinary Manuscripts and Cookbooks
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