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Susan Gilbert cookbook, 1848-1887
Page 183
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To make Rusks. 1 lb Flour, add 1/4 pint new milk, 2 ounces Butter, 2 Eggs, 1 spoonful of sugar, and 1 of new-Yeast, roll them out thick, melt the Butter with the milk. Mrs. Howe. Lunch Cake. 1/2 lb Flour, 5 oz Currants, 2 oz Butter, 2 oz loaf sugar. 1 Egg not the white, 1/2 pint cold milk, 1/2 tea spoonful soda, a little Tartaric Acid, mix all and add 18 drops Almond Flavour Mrs. Howe. Seed Cake. 10 oz Flour, 4 oz loaf sugar, 3 oz Butter, 2 Tea spoonsful Baking Powder, 1/4 pint milk 1 Egg. For Pickling Hams. 1 lb Treacle, 1 lb coarse sugar, 1 oz Bay salt. 1 oz salt Petre, 1/2 lb common salt. These ingredients to be boiled together & poured hot on the Hams. May 28th, 1850.
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To make Rusks. 1 lb Flour, add 1/4 pint new milk, 2 ounces Butter, 2 Eggs, 1 spoonful of sugar, and 1 of new-Yeast, roll them out thick, melt the Butter with the milk. Mrs. Howe. Lunch Cake. 1/2 lb Flour, 5 oz Currants, 2 oz Butter, 2 oz loaf sugar. 1 Egg not the white, 1/2 pint cold milk, 1/2 tea spoonful soda, a little Tartaric Acid, mix all and add 18 drops Almond Flavour Mrs. Howe. Seed Cake. 10 oz Flour, 4 oz loaf sugar, 3 oz Butter, 2 Tea spoonsful Baking Powder, 1/4 pint milk 1 Egg. For Pickling Hams. 1 lb Treacle, 1 lb coarse sugar, 1 oz Bay salt. 1 oz salt Petre, 1/2 lb common salt. These ingredients to be boiled together & poured hot on the Hams. May 28th, 1850.
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