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Mrs.Holroyd receipt book, 1830-1900
Page 82
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Rub the Butter in the Flour, add the Currants, Sugar, Candied peel cut in small pieces, & the Baking powder. Beat the Egg & add it to the soaked Risine. Mix with the Flour, &c., into a stiff paste. put in a greased tin & bake about 1 1/2 hours. Cost 10/- Nov 3rd 1894 Rice Buns 1/4 lb Ground rice, 1/4 lb Flour 3 oz Butter 1/4 lb white Sugar. one Teaspoonful Baking Powder, one Egg a little Essence of Lemon, Rub Lard in the flour & Rice, then put in the Baking powder & Sugar, a little milk to mix put Lemon in last - Cayenne Cheese Grate 2 oz of cheese & take 2 oz Flour 2 oz butter, cayenne & salt to taste.
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Rub the Butter in the Flour, add the Currants, Sugar, Candied peel cut in small pieces, & the Baking powder. Beat the Egg & add it to the soaked Risine. Mix with the Flour, &c., into a stiff paste. put in a greased tin & bake about 1 1/2 hours. Cost 10/- Nov 3rd 1894 Rice Buns 1/4 lb Ground rice, 1/4 lb Flour 3 oz Butter 1/4 lb white Sugar. one Teaspoonful Baking Powder, one Egg a little Essence of Lemon, Rub Lard in the flour & Rice, then put in the Baking powder & Sugar, a little milk to mix put Lemon in last - Cayenne Cheese Grate 2 oz of cheese & take 2 oz Flour 2 oz butter, cayenne & salt to taste.
Szathmary Culinary Manuscripts and Cookbooks
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