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Susan Gilbert's late nineteenth century British cookery manuscript
Page 178
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it, turn and rub every day, for 3 weeks, then put it in the oven with a Paste over it, For a Ham it will require baking 3 hours in a moderate oven. Ginger Pop. 2 lbs lump Sugar, 2 oz Ginger root sliced 2 oz Cream of Tartar. The Juice of 2 Lemons and peel of one. 2 Gallons of boiling water, let it stand covered till milk warm. Then 1 Teaspoonful of good yeast. Bottle when cold. Mrs. Flatt. Dr Bailey's Pudding. The white of 2 Eggs in Butter and Sugar and Flour. The rind of a grated Lemon, beat the Butter to a Cream, and the Eggs 10 minutes Mix them with the Butter, first add the Sugar, then the Flour with the Lemon peel. Put it into 5 or 6 little cups, and bake them in a moderate oven. Serve them with wine sauce in a Dish. Jane.
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it, turn and rub every day, for 3 weeks, then put it in the oven with a Paste over it, For a Ham it will require baking 3 hours in a moderate oven. Ginger Pop. 2 lbs lump Sugar, 2 oz Ginger root sliced 2 oz Cream of Tartar. The Juice of 2 Lemons and peel of one. 2 Gallons of boiling water, let it stand covered till milk warm. Then 1 Teaspoonful of good yeast. Bottle when cold. Mrs. Flatt. Dr Bailey's Pudding. The white of 2 Eggs in Butter and Sugar and Flour. The rind of a grated Lemon, beat the Butter to a Cream, and the Eggs 10 minutes Mix them with the Butter, first add the Sugar, then the Flour with the Lemon peel. Put it into 5 or 6 little cups, and bake them in a moderate oven. Serve them with wine sauce in a Dish. Jane.
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