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Harriet Dawbarne cookbook, January 1834
Page 20
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Three Eggs In 3 Eggs weight of Sugar 2 oz of flour & 3 Eggs in - a little ground rice is an improvement - Mrs. R. Reynoldson's Gingerbread 1 lb of Treacle 1/2 lb of brown sugar 1 oz ginger (ground) the yolk of 4 Eggs 1/4 lb of butter well beaten a little Brandy and as much flour as you think fit Lemon Pudding 8 Eggs leave out 4 whites 1/2 lb Butter 1/2 lb Lump Sugar The rind of lemon the juice of two & a 1/4 lb of Savoy biscuits = Beat all together very well. Mince Meat 1 lb of Suet - 1 lb of apples when pared and cored 1 lb Currants. 1 Raisins - 1 Sugar. 1/4 Peel . Juice of 2 Lemons rinds of four - nutmeg -
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Three Eggs In 3 Eggs weight of Sugar 2 oz of flour & 3 Eggs in - a little ground rice is an improvement - Mrs. R. Reynoldson's Gingerbread 1 lb of Treacle 1/2 lb of brown sugar 1 oz ginger (ground) the yolk of 4 Eggs 1/4 lb of butter well beaten a little Brandy and as much flour as you think fit Lemon Pudding 8 Eggs leave out 4 whites 1/2 lb Butter 1/2 lb Lump Sugar The rind of lemon the juice of two & a 1/4 lb of Savoy biscuits = Beat all together very well. Mince Meat 1 lb of Suet - 1 lb of apples when pared and cored 1 lb Currants. 1 Raisins - 1 Sugar. 1/4 Peel . Juice of 2 Lemons rinds of four - nutmeg -
Szathmary Culinary Manuscripts and Cookbooks
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