Transcribe
Translate
American cookbook, ca. 1850
Page 12
More information
digital collection
archival collection guide
transcription tips
Ginger Bread One pound and three quarters of treacle three quarters of a pound of sugar One pound and three quarters of flour Half a pound of clarified Butter a little brandy, Ginger to your taste, lemon and orange peel cut small; let it be made over night, and bake it over a slow oven. NB. I generally put an ounce of ginger into this quantity. Rice and apple pudding your rice must be steamed and your apple boiled till they are quite soft in a stew pan, then mix them together, better half rice, add a little butter and sweeten them with loaf sugar, you must make them very smooth and put them into a pudding dish, sprinkle a little sug[ar] over the top, and Brown them with salamander.
Saving...
prev
next
Ginger Bread One pound and three quarters of treacle three quarters of a pound of sugar One pound and three quarters of flour Half a pound of clarified Butter a little brandy, Ginger to your taste, lemon and orange peel cut small; let it be made over night, and bake it over a slow oven. NB. I generally put an ounce of ginger into this quantity. Rice and apple pudding your rice must be steamed and your apple boiled till they are quite soft in a stew pan, then mix them together, better half rice, add a little butter and sweeten them with loaf sugar, you must make them very smooth and put them into a pudding dish, sprinkle a little sug[ar] over the top, and Brown them with salamander.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
