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John and Henry Locke cookery archive, item 3, 1870s?
Page 2
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Currant Cake -about 6 [d?] per lb 13 qts of dough 12 & 1/2 lb- Lard 6 & 1/2 lb - Sugar 32 lbs.- Currants 1 lb. - Sultanas 3 pints of water to mix 8 caps of lemon peels cut fine Spice & [?] lemon This makes about 102 lbs. when baked Parish Church Schools May 28 - H Currant-Cake at 6 per lb.- 231 lbs. 28 qts of best tin bread 4-13 [Wicks - nickname for Brunswicks?] - 12 gallons milk 15 lb. butter 2 [6] Sugar - Tea 6 and 1/2 lb cream 2 lb butter over 3 [qts?] bread 1 [?] Cake 2 [pails?] Milk 1/2 lb sugar Infant School [10 OK?]
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Currant Cake -about 6 [d?] per lb 13 qts of dough 12 & 1/2 lb- Lard 6 & 1/2 lb - Sugar 32 lbs.- Currants 1 lb. - Sultanas 3 pints of water to mix 8 caps of lemon peels cut fine Spice & [?] lemon This makes about 102 lbs. when baked Parish Church Schools May 28 - H Currant-Cake at 6 per lb.- 231 lbs. 28 qts of best tin bread 4-13 [Wicks - nickname for Brunswicks?] - 12 gallons milk 15 lb. butter 2 [6] Sugar - Tea 6 and 1/2 lb cream 2 lb butter over 3 [qts?] bread 1 [?] Cake 2 [pails?] Milk 1/2 lb sugar Infant School [10 OK?]
Szathmary Culinary Manuscripts and Cookbooks
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