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Mrs.Holroyd receipt book, 1830-1900
Page 27
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keep back the seeds, then throw the chips into a sieve to drain, set on the sugar, and when it comes to boil put in the juice & chips, and when it has boiled about ten minutes, put in the gratings, & let all boil very quickly till it be jellied, of serving the same rules to know when ready as for jams. - From Mrs Pearson. Gingerbread. 1 1/2 lb of flour, 1/2 lb of treacle, 1/2 lb of sugar 1/2 lb of butter, season with ginger & a little grated lemon; the butter to be rubbed in the flour. - This will do for Parkin by using Oatmeal. From Miss D.-
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keep back the seeds, then throw the chips into a sieve to drain, set on the sugar, and when it comes to boil put in the juice & chips, and when it has boiled about ten minutes, put in the gratings, & let all boil very quickly till it be jellied, of serving the same rules to know when ready as for jams. - From Mrs Pearson. Gingerbread. 1 1/2 lb of flour, 1/2 lb of treacle, 1/2 lb of sugar 1/2 lb of butter, season with ginger & a little grated lemon; the butter to be rubbed in the flour. - This will do for Parkin by using Oatmeal. From Miss D.-
Szathmary Culinary Manuscripts and Cookbooks
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