Transcribe
Translate
Cookery manuscript, Reading, England
Page 19
More information
digital collection
archival collection guide
transcription tips
Yorkshire Plum Pudding. 1/2 lb of flour 1/2 lb of suet 1/2 lb of currants 1/2 lb of Treacle two Table spoonsful of milk, a little pounded ginger, & alspice, a little salt & lemon peel cut fine - Mix them well together, tie them in a clean cloth well floured, put it into boiling water, & boil it for three hours. Sarah Griffin. Furniture Oil To a quart of cold-drawn Linseed Oil, add a pint of Vinegar, four ounces of [Nekanet?] root, half an ounce of Rose Pink, and half an ounce of gum Arabic dissolved, mix them all together in an earthen pan, let them stand three or four days, and it will be ready for use. Directions for using. Rub a small quantity over your table with a linen cloth, then rub it off with a different one, and well rub the table with a clean one; this should be repeated very often, or every time you table is dirted or stained - Capts Parish from the Speen Lill receipts.
Saving...
prev
next
Yorkshire Plum Pudding. 1/2 lb of flour 1/2 lb of suet 1/2 lb of currants 1/2 lb of Treacle two Table spoonsful of milk, a little pounded ginger, & alspice, a little salt & lemon peel cut fine - Mix them well together, tie them in a clean cloth well floured, put it into boiling water, & boil it for three hours. Sarah Griffin. Furniture Oil To a quart of cold-drawn Linseed Oil, add a pint of Vinegar, four ounces of [Nekanet?] root, half an ounce of Rose Pink, and half an ounce of gum Arabic dissolved, mix them all together in an earthen pan, let them stand three or four days, and it will be ready for use. Directions for using. Rub a small quantity over your table with a linen cloth, then rub it off with a different one, and well rub the table with a clean one; this should be repeated very often, or every time you table is dirted or stained - Capts Parish from the Speen Lill receipts.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
