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Mrs.Holroyd receipt book, 1830-1900
Page 25
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Tea Cakes Take 2 lbs of flour, & mix with it 2 oz of butter melted in a pint of good milk or cream 3 spoonsful of yeast, & 2 eggs, beat all well together, & let it rise, then kneed it &, make it into cakes, let them rise on tins before you bake them, which do in rather a slow oven. Wakefield Gingerbread. 1 Lb of butter, 1 lb of sugar, 1 lb of treacle, 2 lbs of flour, the butter rubbed in, add 2 oz of candid lemon, & a little ginger, bake it on buttered tins. A plain Cake. - Seed Cake 1 1/2 lb flour, 1/2 lb butter, 1/2 lb sugar, 2 spoonsful of yeast, & a few caraway seeds. - (From Mrs Brooke)
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Tea Cakes Take 2 lbs of flour, & mix with it 2 oz of butter melted in a pint of good milk or cream 3 spoonsful of yeast, & 2 eggs, beat all well together, & let it rise, then kneed it &, make it into cakes, let them rise on tins before you bake them, which do in rather a slow oven. Wakefield Gingerbread. 1 Lb of butter, 1 lb of sugar, 1 lb of treacle, 2 lbs of flour, the butter rubbed in, add 2 oz of candid lemon, & a little ginger, bake it on buttered tins. A plain Cake. - Seed Cake 1 1/2 lb flour, 1/2 lb butter, 1/2 lb sugar, 2 spoonsful of yeast, & a few caraway seeds. - (From Mrs Brooke)
Szathmary Culinary Manuscripts and Cookbooks
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