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John and Henry Locke cookery archive, item 2, 1830s?
Page 8
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(?) 1 1/4 lb Butter 1 3/4 lb Sugar 21 Eggs 1 lb (Refined Flour?) 1 lb Plain Flour. Makes 4/- (?) 1 1/2 lb Butter 1 1/2 lbs Sugar 2 3/4 lb (Refined?) Flour 16 Eggs 6 oz (Peel?) 1/2 Pint Milk. Makes 4/6
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(?) 1 1/4 lb Butter 1 3/4 lb Sugar 21 Eggs 1 lb (Refined Flour?) 1 lb Plain Flour. Makes 4/- (?) 1 1/2 lb Butter 1 1/2 lbs Sugar 2 3/4 lb (Refined?) Flour 16 Eggs 6 oz (Peel?) 1/2 Pint Milk. Makes 4/6
Szathmary Culinary Manuscripts and Cookbooks
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