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Harriet Dawbarne cookbook, January 1834
Page 66
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To make [Wigs?] Put 1/2 pint warm Milk in 3/4 lb of Flour 2 Spoonfulls of yeast. Rub together and cover it up before the fire for 1 hour then work in the paste 4 oz of Sugar and 4 oz of Butter. Make it up with as little flour as possible. Bake them in quick oven. Speechley Liverpool School of Cookery - Chicken Panada Clean the chicken well, divide it down the middle of the back with a sharp knife, cut up all the flesh into small pieces. Put the pieces of chicken into a jar, sprinkle over them 1/2 a tea spoonful of salt, just cover with cold water & tie a piece of paper over the top of the jar. Place the jar in a sauce pan half full of boiling water on the fire and let it simmer for 2 hours. The water must not cover the jar.
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To make [Wigs?] Put 1/2 pint warm Milk in 3/4 lb of Flour 2 Spoonfulls of yeast. Rub together and cover it up before the fire for 1 hour then work in the paste 4 oz of Sugar and 4 oz of Butter. Make it up with as little flour as possible. Bake them in quick oven. Speechley Liverpool School of Cookery - Chicken Panada Clean the chicken well, divide it down the middle of the back with a sharp knife, cut up all the flesh into small pieces. Put the pieces of chicken into a jar, sprinkle over them 1/2 a tea spoonful of salt, just cover with cold water & tie a piece of paper over the top of the jar. Place the jar in a sauce pan half full of boiling water on the fire and let it simmer for 2 hours. The water must not cover the jar.
Szathmary Culinary Manuscripts and Cookbooks
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