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Harriet Dawbarne cookbook, January 1834
Page 70
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Tops & Bottoms Mix a dessert spoonful of solid yeast with a pint of new milk and a little flour as for a Yorkshire Pudding. Cover it up and set it before the fire for a hour and a half, rub 4 oz or 5 of Butter in as much flour as you think the milk will take and when you think the yeast is sufficiently risen, sprinkle the flour into it with a little salt stirring it all the time till of a proper consistency to roll out (not knead) divide this into 12 cakes and let them rise upon the tin before you put them into the oven. they may be cut with a Tumbler. Dessert spoonful of powder Baking (My Mother adds 1/4 Butter 3/4 Flour milk or cream to mix with Dessert spoonful Baking Powder. Drop Cakes Rub 1 1/2 oz of Butter into 1/4 lb of Flour. Add 1/4 lb of powdered Lump sugar, beat the whole together with one egg. Add a few drops of Essence of Lemon. Take a piece of the above paste about the size of a chestnut & roll it in some powdered sugar. Drop it on a Tin and
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Tops & Bottoms Mix a dessert spoonful of solid yeast with a pint of new milk and a little flour as for a Yorkshire Pudding. Cover it up and set it before the fire for a hour and a half, rub 4 oz or 5 of Butter in as much flour as you think the milk will take and when you think the yeast is sufficiently risen, sprinkle the flour into it with a little salt stirring it all the time till of a proper consistency to roll out (not knead) divide this into 12 cakes and let them rise upon the tin before you put them into the oven. they may be cut with a Tumbler. Dessert spoonful of powder Baking (My Mother adds 1/4 Butter 3/4 Flour milk or cream to mix with Dessert spoonful Baking Powder. Drop Cakes Rub 1 1/2 oz of Butter into 1/4 lb of Flour. Add 1/4 lb of powdered Lump sugar, beat the whole together with one egg. Add a few drops of Essence of Lemon. Take a piece of the above paste about the size of a chestnut & roll it in some powdered sugar. Drop it on a Tin and
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