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John and Henry Locke cookery archive, item 2, 1830s?
Page 103
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[Crackwells?] Into 2 pound of fine flour rub 2 oz of butter add 2 oz of Arum Sugar, beat up 7 eggs. not too light. dissolve a bit of [volatile?] the size of a nut kernel in 4 spoonfulls of hot water. mix this with the eggs. mix and brake. roll them out rather thick. dock and boil. let them lie 3 hours in plenty of cold water. take them out, drain them on a clean sack. dock them with a fork and bake in a good oven. Cut them all out before boiling and keep them covered with a damp cloth
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[Crackwells?] Into 2 pound of fine flour rub 2 oz of butter add 2 oz of Arum Sugar, beat up 7 eggs. not too light. dissolve a bit of [volatile?] the size of a nut kernel in 4 spoonfulls of hot water. mix this with the eggs. mix and brake. roll them out rather thick. dock and boil. let them lie 3 hours in plenty of cold water. take them out, drain them on a clean sack. dock them with a fork and bake in a good oven. Cut them all out before boiling and keep them covered with a damp cloth
Szathmary Culinary Manuscripts and Cookbooks
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