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Bethune Family recipe book, October 22, 1826
Page 101
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of this with 16 ozs: butter work it into a mass & close it up for use not to be touched till 6 weeks after salting. 102 Gooseberry wine 50 lbs weight of perfectly sour green gooseberries 25 lbs Lump sugar to make 10 gals: Decant in [] & 1 Pint of Brandy added to the whole quantity. 103 Bath buns. Rub together in the hands 1 lb fine flour & 1/2 lb. Butter beat 6 eggs & add them to the flour with a tablespoonful of yeast Mix altogether with 1/2 cup of milk set it in a warm place for an hour mix in 6 oz: sugar & a few carraway seeds, Mould them into buns with a spoon throw 6 or 8 carraway comfits on each & bake them in a hot oven 10 minutes These quantities should make 18 buns.
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of this with 16 ozs: butter work it into a mass & close it up for use not to be touched till 6 weeks after salting. 102 Gooseberry wine 50 lbs weight of perfectly sour green gooseberries 25 lbs Lump sugar to make 10 gals: Decant in [] & 1 Pint of Brandy added to the whole quantity. 103 Bath buns. Rub together in the hands 1 lb fine flour & 1/2 lb. Butter beat 6 eggs & add them to the flour with a tablespoonful of yeast Mix altogether with 1/2 cup of milk set it in a warm place for an hour mix in 6 oz: sugar & a few carraway seeds, Mould them into buns with a spoon throw 6 or 8 carraway comfits on each & bake them in a hot oven 10 minutes These quantities should make 18 buns.
Szathmary Culinary Manuscripts and Cookbooks
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