DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 248

Gingerbread Mrs Cowbig
A Pound and a half of Flour half a Pound of Butter rubbed in  - A Pound of Treacle half a Pound of Sugar and Three quarters of a Ounce of Ginger. -
Mushroom Ketchup - Dr. Kitchenir Manchester Newspaper - 
I believe the following is the best was of extracting and preparing the Essence of Mushrooms so as to procure and preserve all their fine flavour for a considerable length of Time - Begin to look out for Mushrooms from the beginning of September five full grown Flaps are to be prepar'd. Put a layer of these at the bottom of a deep Earthen Pan and Sprinkle them with Salt - then another layer of Mushrooms and some more Salt on them and so on alternately Salt & Mushrooms. let them remain two or three Hours by which time the Salt will have penetrated the Mushrooms and render'd them easy to break. Mush them well with your Hands and let them remain in Salt for a couple of days stirring them up & Mushing

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Gingerbread Mrs Cowbig A Pound and a half of Flour half a Pound of Butter rubbed in - A Pound of Treacle half a Pound of Sugar and Three quarters of a Ounce of Ginger. - Mushroom Ketchup - Dr. Kitchenir Manchester Newspaper - I believe the following is the best was of extracting and preparing the Essence of Mushrooms so as to procure and preserve all their fine flavour for a considerable length of Time - Begin to look out for Mushrooms from the beginning of September five full grown Flaps are to be prepar'd. Put a layer of these at the bottom of a deep Earthen Pan and Sprinkle them with Salt - then another layer of Mushrooms and some more Salt on them and so on alternately Salt & Mushrooms. let them remain two or three Hours by which time the Salt will have penetrated the Mushrooms and render'd them easy to break. Mush them well with your Hands and let them remain in Salt for a couple of days stirring them up & Mushing