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English cookbook, 1770-1790
Recipe 53-56
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53 Gingerbread Two pound of fine Flower, dry'd by the Fire, rub very well into it half a pound of Butter, half an oz: of Powder of Ginger, some Carraway seeds and Coriander, half a p:d of sugar, 20 oz: of Treacle you may put in Citron or orange Peel, make it into a paste & bake it upon Tin 54 Dropsy A Tea Spoonfull of fine Rosin mixt w:th Treacle 55 Stone Pint of Rhenish wine, steep in it half a Lemmon & 1 Large onion, let it stand 24 hours, y:n strain it & put to it two pennyw:th of syrup of Marsh Mallows, take ye Whole Quantity in the morn: fasting & ye same 3 hours after Dinner, take it 3 or 4 Days together 56 Glister for ye Stone Chollick Syrup of Marsh Mallows 2 oz: Sweet Oyl 3 Spoonfuls Spirit of Turpentine 2 Tea Spoonfuls, half a pint of Wine mix all together
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53 Gingerbread Two pound of fine Flower, dry'd by the Fire, rub very well into it half a pound of Butter, half an oz: of Powder of Ginger, some Carraway seeds and Coriander, half a p:d of sugar, 20 oz: of Treacle you may put in Citron or orange Peel, make it into a paste & bake it upon Tin 54 Dropsy A Tea Spoonfull of fine Rosin mixt w:th Treacle 55 Stone Pint of Rhenish wine, steep in it half a Lemmon & 1 Large onion, let it stand 24 hours, y:n strain it & put to it two pennyw:th of syrup of Marsh Mallows, take ye Whole Quantity in the morn: fasting & ye same 3 hours after Dinner, take it 3 or 4 Days together 56 Glister for ye Stone Chollick Syrup of Marsh Mallows 2 oz: Sweet Oyl 3 Spoonfuls Spirit of Turpentine 2 Tea Spoonfuls, half a pint of Wine mix all together
Szathmary Culinary Manuscripts and Cookbooks
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