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McQueen family cookbook item 4, Scotland, 1870s
Page 44
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Treacle Tart 1 teacupful bread crumbs grated rind & juice of a lemon 1/2 lb treacle. Or you may use treacle with ground ginger. Paste 1/2 lb flour 1/4 lb dripping lard or butter, desert spoonful sugar, 1/2 teaspoonful baking powder. Rub the dripping into the flour. Add the sugar & baking powder & make it into a paste with water. Roll it out grease a flat dish. Lay on the paste and trim the edge nick the edges & spread the mixture in the middle. Roll out the trimmings put them into strips twist
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Treacle Tart 1 teacupful bread crumbs grated rind & juice of a lemon 1/2 lb treacle. Or you may use treacle with ground ginger. Paste 1/2 lb flour 1/4 lb dripping lard or butter, desert spoonful sugar, 1/2 teaspoonful baking powder. Rub the dripping into the flour. Add the sugar & baking powder & make it into a paste with water. Roll it out grease a flat dish. Lay on the paste and trim the edge nick the edges & spread the mixture in the middle. Roll out the trimmings put them into strips twist
Szathmary Culinary Manuscripts and Cookbooks
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