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Mrs.Holroyd receipt book, 1830-1900
Page 77
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Pickled Spanish Onions To 6 large onions put 1 oz Black pepper 1 oz Ginger, 1 oz Allspice, 3/4 lb moist sugar (all the Spice bruised) 4 1/2 pts vinegar Boil all in the vinegar and pour it over boiling hot, tie down while hot and stand it on the hole all day, or in the oven all night Cut the onions in Slices - Swiss Roll 2 eggs, 3 oz Castor Sugar, 2 oz flour & a little Baking powder - Mix Baking powder & flour together warm, them, put the Sugar & eggs into a basin over a saucepan of hot water, and beat together until warm, remove it and whisk till cold, put in the warm sifted flour, and if necessary pour at once into a greased tin and bake for 5 minutes, take out cut edges quickly spread with jam & roll - Sprinkle sifted sugar over,
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Pickled Spanish Onions To 6 large onions put 1 oz Black pepper 1 oz Ginger, 1 oz Allspice, 3/4 lb moist sugar (all the Spice bruised) 4 1/2 pts vinegar Boil all in the vinegar and pour it over boiling hot, tie down while hot and stand it on the hole all day, or in the oven all night Cut the onions in Slices - Swiss Roll 2 eggs, 3 oz Castor Sugar, 2 oz flour & a little Baking powder - Mix Baking powder & flour together warm, them, put the Sugar & eggs into a basin over a saucepan of hot water, and beat together until warm, remove it and whisk till cold, put in the warm sifted flour, and if necessary pour at once into a greased tin and bake for 5 minutes, take out cut edges quickly spread with jam & roll - Sprinkle sifted sugar over,
Szathmary Culinary Manuscripts and Cookbooks
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