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Mrs.Holroyd receipt book, 1830-1900
Page 52
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of your Eggs by themselves, & mix them with your butter & sugar, then beat up the yolks, & mix with the whites: 1/4 lb of currants, & a little brandy, or cream; add 1/2 a tea spoonful of volatile salts. Bake 1 hour in a moderate oven. (From Mrs. Strafford.) To make Yeast. 2 1/2 Lbs of Potatoes to be boiled, & the water to be kept to beat them up with, 1 lb of flour, then have ready 1 oz of Hops boiled in 3 pints of water, & to be reduced to 1 qrt, & when nearly cold, mix it with the above add 1 gallon of boiling water, to be
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of your Eggs by themselves, & mix them with your butter & sugar, then beat up the yolks, & mix with the whites: 1/4 lb of currants, & a little brandy, or cream; add 1/2 a tea spoonful of volatile salts. Bake 1 hour in a moderate oven. (From Mrs. Strafford.) To make Yeast. 2 1/2 Lbs of Potatoes to be boiled, & the water to be kept to beat them up with, 1 lb of flour, then have ready 1 oz of Hops boiled in 3 pints of water, & to be reduced to 1 qrt, & when nearly cold, mix it with the above add 1 gallon of boiling water, to be
Szathmary Culinary Manuscripts and Cookbooks
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