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Susan Gilbert's late nineteenth century British cookery manuscript
Page 174
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shreds, add the weight of Sugar to the weight of Fruit, constantly stir it, and about half an hour after it boils, it will thicken. Lump Gingerbreads. 1 lb Flour, 1/2 lb Treacle, not quite 1/4 lb of Sugar, and rather more then 1/4 lb Butter, 1 oz Ginger, 1/4 oz Carbonate of Soda dissolved in 2 Table spoonsful of stale Beer. Mrs. Howe. Potted Anchovy. Take the yolks of 10 Eggs boiled hard. 1 Table spoonful Essence of Anchovie's 1/2 lb Butter, Nutmeg, Mace and Pepper to your taste, a little Cayenne may be added. The whole to be well pounded together. Miss Steggall. Apple Jelly. Pare any sound good Apples and put them into a Jar tie it down, and put it into a Saucepan of Water to boil till the Apples are quite tender, Then squeeze
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shreds, add the weight of Sugar to the weight of Fruit, constantly stir it, and about half an hour after it boils, it will thicken. Lump Gingerbreads. 1 lb Flour, 1/2 lb Treacle, not quite 1/4 lb of Sugar, and rather more then 1/4 lb Butter, 1 oz Ginger, 1/4 oz Carbonate of Soda dissolved in 2 Table spoonsful of stale Beer. Mrs. Howe. Potted Anchovy. Take the yolks of 10 Eggs boiled hard. 1 Table spoonful Essence of Anchovie's 1/2 lb Butter, Nutmeg, Mace and Pepper to your taste, a little Cayenne may be added. The whole to be well pounded together. Miss Steggall. Apple Jelly. Pare any sound good Apples and put them into a Jar tie it down, and put it into a Saucepan of Water to boil till the Apples are quite tender, Then squeeze
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