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Harriet Dawbarne cookbook, January 1834
Page 61
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Puff Paste To a 1 lb 1/4 of sifted flour, rub gently in with the hand 1/2 lb of fresh Butter. Mix up with half a pint of Spring Water. Knead it well and set it by, for a quarter of an hour, then roll it out thin lay on it in small pieces 3/4 lb more of Butter. Throw on it a little flour double it up in folds and roll it out three times and set it by for about an hour in a cold place. 1 1/4 Flour 1 1/4 Butter 1/2 pint Spring Water "Speechley" Lemon Cream Take 5 large Lemons, pare them as thin as possible, steep them all night in 20 spoonfuls of Spring Water with the juice of the Lemons then strain it through a jelly bag into a silver saucepan if
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Puff Paste To a 1 lb 1/4 of sifted flour, rub gently in with the hand 1/2 lb of fresh Butter. Mix up with half a pint of Spring Water. Knead it well and set it by, for a quarter of an hour, then roll it out thin lay on it in small pieces 3/4 lb more of Butter. Throw on it a little flour double it up in folds and roll it out three times and set it by for about an hour in a cold place. 1 1/4 Flour 1 1/4 Butter 1/2 pint Spring Water "Speechley" Lemon Cream Take 5 large Lemons, pare them as thin as possible, steep them all night in 20 spoonfuls of Spring Water with the juice of the Lemons then strain it through a jelly bag into a silver saucepan if
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