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Abigail Wellington Townsend cookbook, circa 1840
Page 20
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the butter rose water & eggs first beaten then knead it well together & sit it to rise divide the dough into two parts role in the currants spice & sugar into one part and role as thick as your wrist cut them into peices half as big as you intend to make them make them into round balls cover the currants with dough with the other pound & sift a 1/2 pd of loaf sugar & role the cake in it flat them with your hand and cut them upon the top half an hour will bake them.
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the butter rose water & eggs first beaten then knead it well together & sit it to rise divide the dough into two parts role in the currants spice & sugar into one part and role as thick as your wrist cut them into peices half as big as you intend to make them make them into round balls cover the currants with dough with the other pound & sift a 1/2 pd of loaf sugar & role the cake in it flat them with your hand and cut them upon the top half an hour will bake them.
Szathmary Culinary Manuscripts and Cookbooks
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