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Emily Netuzed recipe book, August 1874
Page 74
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baking board. Knead it up like other scones cut & bake & put them in a hot napkin. Almonds Lady F.June 1876 Crawford Skin the almonds in warm water just cover a plate with them & dust salt over put them in the oven for 5 minutes then shake the plate to make the salt adhere & put the plate bake in the over for a few minutes till the almonds are quite crisp & brown. Serve cold for desert Lady F 1876 Crawford Ginger Beer 1 gallon water. 1 lb of loaf sugar 1 lemon 1 oz ginger bruised. 1/2 oz cream of tartar. 1/4 oz of tartaric acid (1/2 teaspoonful) Let it boil 30 minutes & stand to cool till milk-warm. Then add a
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baking board. Knead it up like other scones cut & bake & put them in a hot napkin. Almonds Lady F.June 1876 Crawford Skin the almonds in warm water just cover a plate with them & dust salt over put them in the oven for 5 minutes then shake the plate to make the salt adhere & put the plate bake in the over for a few minutes till the almonds are quite crisp & brown. Serve cold for desert Lady F 1876 Crawford Ginger Beer 1 gallon water. 1 lb of loaf sugar 1 lemon 1 oz ginger bruised. 1/2 oz cream of tartar. 1/4 oz of tartaric acid (1/2 teaspoonful) Let it boil 30 minutes & stand to cool till milk-warm. Then add a
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