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Margaret Dyson Holland cookbook, 1834
Page 49
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Gingerbread Battons (119) 1 1/4 lb of Treacle, 3/4 lb of oiled butter, 1 lb of lum Sugar, 1 oz of ginger, made into a paste with a pound and a half of flour, make them up into balls the size of a walnut and bake them on tins - Miss Foreistris Cheese Cakes (120) Take the curd of one quart of new milk, as quarter of a pound of butter, rubbing it well thro' the sieve, half a pound of currants, the yolks of three eggs, a glass of brandy, nutmeg and Sugar to your taste Honey-comb Gingerbread. (121) Three quarters of a pound of flour, half an ounce of ginger, the rind and juice of a lemon, a quarter of a pound of butter, half a pound of Sugar, one pound of treacle and two table spoonfulls of brandy. The Sugar, flour and butter to be well bruised together before the other ingredients are added, and let the whole be well beaten half an hour, drop a little of the butter on Tins that are quite hot and smooth; as the least roughness will prevent it spreading equally over the tin, as soon as taken out of the oven cut it in long pieces and roll it up. -
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Gingerbread Battons (119) 1 1/4 lb of Treacle, 3/4 lb of oiled butter, 1 lb of lum Sugar, 1 oz of ginger, made into a paste with a pound and a half of flour, make them up into balls the size of a walnut and bake them on tins - Miss Foreistris Cheese Cakes (120) Take the curd of one quart of new milk, as quarter of a pound of butter, rubbing it well thro' the sieve, half a pound of currants, the yolks of three eggs, a glass of brandy, nutmeg and Sugar to your taste Honey-comb Gingerbread. (121) Three quarters of a pound of flour, half an ounce of ginger, the rind and juice of a lemon, a quarter of a pound of butter, half a pound of Sugar, one pound of treacle and two table spoonfulls of brandy. The Sugar, flour and butter to be well bruised together before the other ingredients are added, and let the whole be well beaten half an hour, drop a little of the butter on Tins that are quite hot and smooth; as the least roughness will prevent it spreading equally over the tin, as soon as taken out of the oven cut it in long pieces and roll it up. -
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