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Cookery manuscript, Reading, England
Page 4
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then mold them, and put them on Tins let them stand a short time to rise before you put them in the oven, they will take half an hour Baking. To make Gingerbread Nuts Two pounds & a half of flour half a pound of Butter do. coarse Sugar, one pound of Treacle, one ounce of Ginger, two Eggs - sometimes more Butter than sugar is used. To make Ginger Wine To eight gallons of spring Water (wine measure) put sixteen pounds of Lisbon sugar half a pound of Ginger bruized and tied in a linen cloth, one dozen and a half of Seville Oranges, the same quantity of Lemons four pounds of Jar raisins, just cut thro'; boil the Ginger in the water, which must boil a quarter of an hour after is has began to blubber, and be well scumed, pare the yellow rind of the Oranges and Lemons very thin - thin out the fruit in halves and put altogether into a Tub with the [raisins?] and two pounds of Loaf Sugar. [When?] the liquor is boiled pour it into the illegible] then cover it up till it is quite cold
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then mold them, and put them on Tins let them stand a short time to rise before you put them in the oven, they will take half an hour Baking. To make Gingerbread Nuts Two pounds & a half of flour half a pound of Butter do. coarse Sugar, one pound of Treacle, one ounce of Ginger, two Eggs - sometimes more Butter than sugar is used. To make Ginger Wine To eight gallons of spring Water (wine measure) put sixteen pounds of Lisbon sugar half a pound of Ginger bruized and tied in a linen cloth, one dozen and a half of Seville Oranges, the same quantity of Lemons four pounds of Jar raisins, just cut thro'; boil the Ginger in the water, which must boil a quarter of an hour after is has began to blubber, and be well scumed, pare the yellow rind of the Oranges and Lemons very thin - thin out the fruit in halves and put altogether into a Tub with the [raisins?] and two pounds of Loaf Sugar. [When?] the liquor is boiled pour it into the illegible] then cover it up till it is quite cold
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