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Susan Gilbert's late nineteenth century British cookery manuscript
Page 87
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Gingerbread. 1 lb and 1/2 of dried Flour, 1 lb of Treacle, 3/4 lb of Butter, 3/4 lb Moist sugar, 1 oz ground ginger 1/4 oz ground cloves. 3/4 lb of Flour 1/2 lb of Treacle 6 oz of Butter 6 oz of Moist sugar 1/2 oz ginger Susan Gilbert *. Rice Cake. 1/4 lb of Rice Flour 1/4 lb of Wheat Flour 1/2 lb powdered loaf sugar 5 eggs, leave out 2 whites 6 oz of Butter, Mix all well together. Susan *. Ratifies Biscuits 1/2 lb of Flour 1/2 lb powdered loaf sugar 3 eggs, a tea spoonful of cake salts 2 d. essence of ratifie. Susan Gilbert *.
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Gingerbread. 1 lb and 1/2 of dried Flour, 1 lb of Treacle, 3/4 lb of Butter, 3/4 lb Moist sugar, 1 oz ground ginger 1/4 oz ground cloves. 3/4 lb of Flour 1/2 lb of Treacle 6 oz of Butter 6 oz of Moist sugar 1/2 oz ginger Susan Gilbert *. Rice Cake. 1/4 lb of Rice Flour 1/4 lb of Wheat Flour 1/2 lb powdered loaf sugar 5 eggs, leave out 2 whites 6 oz of Butter, Mix all well together. Susan *. Ratifies Biscuits 1/2 lb of Flour 1/2 lb powdered loaf sugar 3 eggs, a tea spoonful of cake salts 2 d. essence of ratifie. Susan Gilbert *.
Szathmary Culinary Manuscripts and Cookbooks
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