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McQueen family cookbook item 4, Scotland, 1870s
Page 36
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are all taken up. Always keep the butter in a [?]. Make it into cakes with the hand. Nick it round the edge & make holes all over with a fork. Bake in a slow oven half an hour. Gingerbread 1 1/2 lb flour 1 lb treacle 1/4 lb butter 1/2 lb brown sugar teaspoonful soda 2 oz ground ginger 3 eggs & teacupful milk. Melt the treacle and butter. Warm the milk & soda. Put the flour, sugar & ginger in a basin. Add the treacle & butter, then the eggs well beaten & the milk. Half fill a tin with it & bake from
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are all taken up. Always keep the butter in a [?]. Make it into cakes with the hand. Nick it round the edge & make holes all over with a fork. Bake in a slow oven half an hour. Gingerbread 1 1/2 lb flour 1 lb treacle 1/4 lb butter 1/2 lb brown sugar teaspoonful soda 2 oz ground ginger 3 eggs & teacupful milk. Melt the treacle and butter. Warm the milk & soda. Put the flour, sugar & ginger in a basin. Add the treacle & butter, then the eggs well beaten & the milk. Half fill a tin with it & bake from
Szathmary Culinary Manuscripts and Cookbooks
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