DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Susan Gilbert's late nineteenth century British cookery manuscript

Transcribe
Translate

Susan Gilbert's late nineteenth century British cookery manuscript

Page 64

then put it into a Flannel Bag and filter it through like Jelly, putting it back till it becomes clear and fine. Bottle it off and it will be fit for use immediately. It will good for many years. Mrs. Garnham
To Make Jumbles.
Take 1 lb of fine Flour 3/4 lb of moist sugar 6 oz of Butter a few Carraway seeds 2 Table spoonsful of orange water 2 Eggs to be well beaten, mix them all together roll them out in what form you please Bake them on Tins. Mrs. Garnham
Lemon Biscuits
Beat well the yolks of 10 Eggs, and the whites of 5 eggs, with 4 spoonsful of orange Flower water till they froth up, then put in 1 lb of powdered loaf sugar, beat it 1 way for 1/2 an hour or more put in 1/2 lb of Flour with the raspins of 2 lemons and the pulp of a small one, butter your Tins and bake it in a quick oven. Mrs. Garnham

Saving...

then put it into a Flannel Bag and filter it through like Jelly, putting it back till it becomes clear and fine. Bottle it off and it will be fit for use immediately. It will good for many years. Mrs. Garnham To Make Jumbles. Take 1 lb of fine Flour 3/4 lb of moist sugar 6 oz of Butter a few Carraway seeds 2 Table spoonsful of orange water 2 Eggs to be well beaten, mix them all together roll them out in what form you please Bake them on Tins. Mrs. Garnham Lemon Biscuits Beat well the yolks of 10 Eggs, and the whites of 5 eggs, with 4 spoonsful of orange Flower water till they froth up, then put in 1 lb of powdered loaf sugar, beat it 1 way for 1/2 an hour or more put in 1/2 lb of Flour with the raspins of 2 lemons and the pulp of a small one, butter your Tins and bake it in a quick oven. Mrs. Garnham