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Heelis family cookbook, 1850s
Page 18
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Red currant Jelly To 1 pint of juice put a pound and a half of Loaf sugar and boil quickly from 1/4 of an hour to 20 minutes Luncheon Cake 1 lb flour - 3 oz Butter 4 oz sugar 2 teaspoonsful Baking Powder 1/2 lb Currants 2 Eggs beaten in a little milk to make it sufficiently light - mix the baking Powder well in the Flour then add the other ingredients - Bake 1 1/2 hour in a slow oven
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Red currant Jelly To 1 pint of juice put a pound and a half of Loaf sugar and boil quickly from 1/4 of an hour to 20 minutes Luncheon Cake 1 lb flour - 3 oz Butter 4 oz sugar 2 teaspoonsful Baking Powder 1/2 lb Currants 2 Eggs beaten in a little milk to make it sufficiently light - mix the baking Powder well in the Flour then add the other ingredients - Bake 1 1/2 hour in a slow oven
Szathmary Culinary Manuscripts and Cookbooks
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