Transcribe
Translate
Frances Collins cookbook, 1825-1846
Page 29
More information
digital collection
archival collection guide
transcription tips
Parliament Gingerbread a tea cup full of treacle 2 ozs of butter 1 oz of ginger 4 of brown sugar 1 egg well beaten up some caraway seeds, cloves mace or nutmeg if you like add a wine glass of brandy and as much flour as will work it into a stiff paste roll it very thin and bake it in a quick oven Miss Tolbor [Dutch?] Cake 2 lb of fine flour half a pound of butter 3 oz of sugar 2 oz of Lemon peal 2 spoonfuls of yeast 2 eggs and as much milk as is necessary to mix it up, an hour will bake it [Fricadelle?] Veal dressed or undressed chopped very small with Tongue or ham chopped parsley and a little spice chop it together very fine or rather pound it in a marble mortor glaze it over with egg and bread crumbs then brown it and serve it up with white sauce any shape you like, it may be made with beef but veal is better Lady [C Lemon?]
Saving...
prev
next
Parliament Gingerbread a tea cup full of treacle 2 ozs of butter 1 oz of ginger 4 of brown sugar 1 egg well beaten up some caraway seeds, cloves mace or nutmeg if you like add a wine glass of brandy and as much flour as will work it into a stiff paste roll it very thin and bake it in a quick oven Miss Tolbor [Dutch?] Cake 2 lb of fine flour half a pound of butter 3 oz of sugar 2 oz of Lemon peal 2 spoonfuls of yeast 2 eggs and as much milk as is necessary to mix it up, an hour will bake it [Fricadelle?] Veal dressed or undressed chopped very small with Tongue or ham chopped parsley and a little spice chop it together very fine or rather pound it in a marble mortor glaze it over with egg and bread crumbs then brown it and serve it up with white sauce any shape you like, it may be made with beef but veal is better Lady [C Lemon?]
Szathmary Culinary Manuscripts and Cookbooks
sidebar
