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Jenny Patterson cookbook, May 24, 1880
Page 30
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Sponge Ginger-bread 1 pt. molasses: 2 table-spoonfuls melted butter, 1 table-spoonful ginger, 1 qt. flour or four cups. 1 small table-spoonful soda dissolved in hot water and put in 1/2 pt of milk; Make a hole in the flour and put all the ingredients in: while working them together add a table-spoonful vinegar Gelatine To a package of gelatine add a pint of cold water the juice of three lemons, and the rind of one, let it stand an hour, then add three pints of boiling water, one pt. of wine and from one to one and a half lbs. white sugar. Run into moulds and stand in a cold place. A wine glass of brandy improves it. The flavor may be improved and [raised?] by the addition of 3 or 4 whole cloves a stick or two of cinnamon or oranges may be substituted for lemons.
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Sponge Ginger-bread 1 pt. molasses: 2 table-spoonfuls melted butter, 1 table-spoonful ginger, 1 qt. flour or four cups. 1 small table-spoonful soda dissolved in hot water and put in 1/2 pt of milk; Make a hole in the flour and put all the ingredients in: while working them together add a table-spoonful vinegar Gelatine To a package of gelatine add a pint of cold water the juice of three lemons, and the rind of one, let it stand an hour, then add three pints of boiling water, one pt. of wine and from one to one and a half lbs. white sugar. Run into moulds and stand in a cold place. A wine glass of brandy improves it. The flavor may be improved and [raised?] by the addition of 3 or 4 whole cloves a stick or two of cinnamon or oranges may be substituted for lemons.
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