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Emily Netuzed recipe book, August 1874
Page 108
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"Breakfast Cakes" lady F. 18771 lb of flour well dried. 2 oz butter a [illegible] & [illegible] new milk. Add an egg if you like. Make into cakes directly they are worked up very stiff. Let them lay about 2 hours on the [illegible] before baking. "Breakfast Biscuits" 1/4 lb of flour a piece of butter the size of a walnut & a little salt. To be well mixed with new milk to a stiff paste. Roll it out very think - prick well with a biscuit pricker. The griddle must be made hot before you put the paste on it.& send it up in a toast rack. Lemon Pudding 1/2 lb white sugar. 1 or 2 lemons according to size. Squeeze out the juice [illegible]peel the lemons very thin and chopped up the peel as fine as possible. Mix the juice & peel & sugar & spread over a
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"Breakfast Cakes" lady F. 18771 lb of flour well dried. 2 oz butter a [illegible] & [illegible] new milk. Add an egg if you like. Make into cakes directly they are worked up very stiff. Let them lay about 2 hours on the [illegible] before baking. "Breakfast Biscuits" 1/4 lb of flour a piece of butter the size of a walnut & a little salt. To be well mixed with new milk to a stiff paste. Roll it out very think - prick well with a biscuit pricker. The griddle must be made hot before you put the paste on it.& send it up in a toast rack. Lemon Pudding 1/2 lb white sugar. 1 or 2 lemons according to size. Squeeze out the juice [illegible]peel the lemons very thin and chopped up the peel as fine as possible. Mix the juice & peel & sugar & spread over a
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