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Mrs.Holroyd receipt book, 1830-1900
Page 88
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Lemon Curd 1 lb Loaf sugar 6 oz Butter 5 Eggs 3 Lemons (the rind and juice) squeeze the juice of the Lemons over the sugar add the Butter and eggs altogether in a brass pan over a moderate fire until just boiling Mrs Ralph's Plum Bread. 1 lb Flour A little more than 1/2 lb lard 2 Eggs 1/2 lb Sugar Raisens, Currants, & Candied peel. Small tea spoon Baking powder Mix with buttermilk
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Lemon Curd 1 lb Loaf sugar 6 oz Butter 5 Eggs 3 Lemons (the rind and juice) squeeze the juice of the Lemons over the sugar add the Butter and eggs altogether in a brass pan over a moderate fire until just boiling Mrs Ralph's Plum Bread. 1 lb Flour A little more than 1/2 lb lard 2 Eggs 1/2 lb Sugar Raisens, Currants, & Candied peel. Small tea spoon Baking powder Mix with buttermilk
Szathmary Culinary Manuscripts and Cookbooks
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