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Mrs.Holroyd receipt book, 1830-1900
Page 81
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Risine in the milk for 1/2 hour, stone the Raisons, wash the currants & Sultanas, Cut the candied in small pieces, Rub lightly the Butter in the flour, add the Fruit, Sugar, & Baking powder, beat up the Eggs, mix with the soaked Risine, add it to the Flour, &c.,& make into a rather stiff dough. put into a greased tin, brush the top Eggs & sift Castor Sugar over. A few Almonds bleached & chopped sprinkled on the top would improve the appearance. Time to bake in a moderate oven, 2 hours. Cost, 1/6 - Nov 3rd 1894 Family Rising Loaf 1 lb Flour, 4 oz Risine, 1/2 oz Carraway Seeds. or 1/4 Currants, 1 - Candied peel, 1/2 lb Butter 1 Egg, about 3/4 pt milk, 6 oz Sugar, and 2 teaspoonfuls Rising Baking powder. Soak the Rising in the milk for 1/2 an hour
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Risine in the milk for 1/2 hour, stone the Raisons, wash the currants & Sultanas, Cut the candied in small pieces, Rub lightly the Butter in the flour, add the Fruit, Sugar, & Baking powder, beat up the Eggs, mix with the soaked Risine, add it to the Flour, &c.,& make into a rather stiff dough. put into a greased tin, brush the top Eggs & sift Castor Sugar over. A few Almonds bleached & chopped sprinkled on the top would improve the appearance. Time to bake in a moderate oven, 2 hours. Cost, 1/6 - Nov 3rd 1894 Family Rising Loaf 1 lb Flour, 4 oz Risine, 1/2 oz Carraway Seeds. or 1/4 Currants, 1 - Candied peel, 1/2 lb Butter 1 Egg, about 3/4 pt milk, 6 oz Sugar, and 2 teaspoonfuls Rising Baking powder. Soak the Rising in the milk for 1/2 an hour
Szathmary Culinary Manuscripts and Cookbooks
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