DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 291

For making paste - Mrs. Mooley Themih Park
Take a little flour in a basin, & rub into a peice of butter a bout the size of a nutmeg and mix it into a stiff paste with cold water. - then weigh the paste - and take the same weight in butter - roll out the paste and lay on half the butter cut in slices - just flatten the Butter with your thumb and fold the fold the paste - then roll it out double the paste again and roll it again and continue doing so till there is no butter to be seen in the paste = which is generally 7 or 8 times - then roll it out and set it in a cool place for an hour, when the paste will become quite firm - at the esperation of an hour lay on the remainder of the butter - in the same manner as the first and proceed in every way the same - If you wish the pastry to be particularly fine - and have time it will be improved by again setting it in a cool place for another hour - but it is not of much consequence - you must be careful not to let the paste stick to the paste board - but use as little flour in addition to the weight as possible - July 22 - 1843
Honey comb Ginger bread -
Melt one quarter of a pound of Butter, mix with it half a pound of Flour, half a pound of Brown sugar, half an ounce of Ginger, half a lemon grated & the juice of one, mix it with Treacle to a thin Paste, spread it on Tins well buttered bake it in a moderate oven, when it is baked cut it squares & roll it upon a stick & keep it dry -

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For making paste - Mrs. Mooley Themih Park Take a little flour in a basin, & rub into a peice of butter a bout the size of a nutmeg and mix it into a stiff paste with cold water. - then weigh the paste - and take the same weight in butter - roll out the paste and lay on half the butter cut in slices - just flatten the Butter with your thumb and fold the fold the paste - then roll it out double the paste again and roll it again and continue doing so till there is no butter to be seen in the paste = which is generally 7 or 8 times - then roll it out and set it in a cool place for an hour, when the paste will become quite firm - at the esperation of an hour lay on the remainder of the butter - in the same manner as the first and proceed in every way the same - If you wish the pastry to be particularly fine - and have time it will be improved by again setting it in a cool place for another hour - but it is not of much consequence - you must be careful not to let the paste stick to the paste board - but use as little flour in addition to the weight as possible - July 22 - 1843 Honey comb Ginger bread - Melt one quarter of a pound of Butter, mix with it half a pound of Flour, half a pound of Brown sugar, half an ounce of Ginger, half a lemon grated & the juice of one, mix it with Treacle to a thin Paste, spread it on Tins well buttered bake it in a moderate oven, when it is baked cut it squares & roll it upon a stick & keep it dry -