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McQueen family cookbook item 4, Scotland, 1870s
Page 61
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jelly bag & put the jelly through twice, the second time a little at a time put in at the side Pour into a copper or [?] mould Sultana bake 12 oz flour 1/4 lb fine sugar 1/4 lb sultana raisins 2 oz candied peel 1/4 lb butter teaspoonful baking powder 3 eggs. Rub the butter into the flour and baking powder add the sugar raisins peel and a little of any essence Beat the eggs & with the eggs & a little sweet milk make a stiff paste. Bake an hour and a half in a moderately hot oven.
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jelly bag & put the jelly through twice, the second time a little at a time put in at the side Pour into a copper or [?] mould Sultana bake 12 oz flour 1/4 lb fine sugar 1/4 lb sultana raisins 2 oz candied peel 1/4 lb butter teaspoonful baking powder 3 eggs. Rub the butter into the flour and baking powder add the sugar raisins peel and a little of any essence Beat the eggs & with the eggs & a little sweet milk make a stiff paste. Bake an hour and a half in a moderately hot oven.
Szathmary Culinary Manuscripts and Cookbooks
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