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McQueen family cookbook item 3, Scotland, 1880s
Page 4
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flour. 2 breakfastcups bread. pinch of salt 1 lb currants. 1 lb raisins stoned. 1/2 lb orange peel. 2 oz chopped almonds. 4 apples chopped. rind of 2 lemons. 12 oz sugar. 2 teaspoonfuls ginger. 1 teas. cinnamon 1 teas. cloves. little nutmeg. juice of 1 lemon. 4 or 5 eggs. 1 breakfast cupful milk. Boil 8 hours. Sago Pudding Wash 1/2 lb sago 3 times in boiling water. Boil in milk till soft + the milk thick. let it cool. Beat 10 eggs. 1/4 lb sugar pounded
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flour. 2 breakfastcups bread. pinch of salt 1 lb currants. 1 lb raisins stoned. 1/2 lb orange peel. 2 oz chopped almonds. 4 apples chopped. rind of 2 lemons. 12 oz sugar. 2 teaspoonfuls ginger. 1 teas. cinnamon 1 teas. cloves. little nutmeg. juice of 1 lemon. 4 or 5 eggs. 1 breakfast cupful milk. Boil 8 hours. Sago Pudding Wash 1/2 lb sago 3 times in boiling water. Boil in milk till soft + the milk thick. let it cool. Beat 10 eggs. 1/4 lb sugar pounded
Szathmary Culinary Manuscripts and Cookbooks
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