Transcribe
Translate
Susan Gilbert's late nineteenth century British cookery manuscript
Page 183
More information
digital collection
archival collection guide
transcription tips
To Make Rusks. 1 lb Flour, add 1/4 pint new milk, 2 ounces Butter, 2 Eggs, 1 spoonful of Sugar, and 1 of new Yeast, roll them out thick, melt the Butter with the milk. Mrs. Howe - Lunch Cake. 1/2 lb Flour, 5 oz Currants, 2 oz Butter, 2 oz Loaf Sugar. 1 Egg, not the white, 1/2 pint cold milk, 1/2 tea spoonful Soda, a little Tartaric Acid, Mix all and add 18 drops Almond Flavour Mrs. Howe. Seed Cake. 10 oz Flour, 4 oz loaf Sugar, 3 oz Butter, 2 Tea spoonsful Baking Powder, 1/4 pint Milk 1 Egg. For Pickling Hams. 1 lb Treacle, 1 lb coarse Sugar. 1 oz Bay Salt, 1 oz Salt Petre, 1/2 lb common Salt. These ingredients to be boiled together & poured hot on the Hams. May 28th. 1858.
Saving...
prev
next
To Make Rusks. 1 lb Flour, add 1/4 pint new milk, 2 ounces Butter, 2 Eggs, 1 spoonful of Sugar, and 1 of new Yeast, roll them out thick, melt the Butter with the milk. Mrs. Howe - Lunch Cake. 1/2 lb Flour, 5 oz Currants, 2 oz Butter, 2 oz Loaf Sugar. 1 Egg, not the white, 1/2 pint cold milk, 1/2 tea spoonful Soda, a little Tartaric Acid, Mix all and add 18 drops Almond Flavour Mrs. Howe. Seed Cake. 10 oz Flour, 4 oz loaf Sugar, 3 oz Butter, 2 Tea spoonsful Baking Powder, 1/4 pint Milk 1 Egg. For Pickling Hams. 1 lb Treacle, 1 lb coarse Sugar. 1 oz Bay Salt, 1 oz Salt Petre, 1/2 lb common Salt. These ingredients to be boiled together & poured hot on the Hams. May 28th. 1858.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
