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John and Henry Locke cookery archive, item 2, 1830s?
Page 57
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1/- [illegible] G Bread 3 1/2 Flour [?] on Butter 1 1/4 raw Sugar 1 1/2 oz Ginger Ess(ence) Lemon 2 1/2 Treacle 1/4 C Soda 1/4 T- Acid roll Think and cut with a small round cutter - Wash over [Prune?] Buns 4 Flour 1 Sugar 1 Butter 1 1/2 Currants 1/4 [illegible] fine lemon Grated - fermented [illegible] Do 4 Flour 1-B- 1-Sugar 4 eggs Lemon Grated - fer - Bath Do 2 Flour 1-Butter 6 Yolks 3/4 Rough Sugar Lemon [confett?] on the top wash over with egg wash Whip 4 Flour 1 Butter 1 Sugar 4 Eggs - Caraways in oval Cross Buns 14 Flour 2 1/2 Butter 2 1/2 Sugar Seeds & Ess(ence) 4 [Tarts?] The same as Bath with Currants and peel in
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1/- [illegible] G Bread 3 1/2 Flour [?] on Butter 1 1/4 raw Sugar 1 1/2 oz Ginger Ess(ence) Lemon 2 1/2 Treacle 1/4 C Soda 1/4 T- Acid roll Think and cut with a small round cutter - Wash over [Prune?] Buns 4 Flour 1 Sugar 1 Butter 1 1/2 Currants 1/4 [illegible] fine lemon Grated - fermented [illegible] Do 4 Flour 1-B- 1-Sugar 4 eggs Lemon Grated - fer - Bath Do 2 Flour 1-Butter 6 Yolks 3/4 Rough Sugar Lemon [confett?] on the top wash over with egg wash Whip 4 Flour 1 Butter 1 Sugar 4 Eggs - Caraways in oval Cross Buns 14 Flour 2 1/2 Butter 2 1/2 Sugar Seeds & Ess(ence) 4 [Tarts?] The same as Bath with Currants and peel in
Szathmary Culinary Manuscripts and Cookbooks
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