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John and Henry Locke cookery archive, item 2, 1830s?
Page 58
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Coburg the same as Bath with cinnamon egg on the top & Chopt Almonds & Peel Common Plum 8 Flour 1 Butr 1 Sugar 2 Currents Do Bath 1 flour 1/4 Butr 3 Eggs 1/4 Sugr Chelsea Do - Tea cake Dough and roll Butter in with currants or plane Sugar on the top 1/2 Butter [2?] of Dough Wafers for [illegible] 2 Flour fine 1 [illegible] Sugr mix thick with [illegible] little orange or Rose Water in to flavour - a nice consistency Baked in Wafer irons Olivers Bis - 4 Flour put half in a pan with 2 oz German Yeast When up + add 1 1/2 Creamed Butter with the rest of the flour mix all together mould Roll and Dock - after [prove?] them a little Bake and double them.
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Coburg the same as Bath with cinnamon egg on the top & Chopt Almonds & Peel Common Plum 8 Flour 1 Butr 1 Sugar 2 Currents Do Bath 1 flour 1/4 Butr 3 Eggs 1/4 Sugr Chelsea Do - Tea cake Dough and roll Butter in with currants or plane Sugar on the top 1/2 Butter [2?] of Dough Wafers for [illegible] 2 Flour fine 1 [illegible] Sugr mix thick with [illegible] little orange or Rose Water in to flavour - a nice consistency Baked in Wafer irons Olivers Bis - 4 Flour put half in a pan with 2 oz German Yeast When up + add 1 1/2 Creamed Butter with the rest of the flour mix all together mould Roll and Dock - after [prove?] them a little Bake and double them.
Szathmary Culinary Manuscripts and Cookbooks
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