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

Transcribe
Translate

Page 265

Oruskick Gingerbread Mrs Mawdsley
Three pound of flour one pound of butter one pound of Sugar - one pound of Treacle one ounce of Ginger and a little Lemon peel - keep this in a Tin Canister - or a covered Jar - in a dry place
To preserve Oranges Whete. Miss Leigh
grate off the outside rind very lightly - and after cutting a small round hole at the Stalk Scoop out the Juice and Skins very carefully and put them as you do them into cold Spring Water - in which let them stand till the next day - where you set them over the fire in cold Water and boil them slowly and uncovered. changing the water once or twice as they are for bitterness till you can run a pin with ease through them Then take them out and drain them the hole downwards upon a Sieve covering them well with a cloth at the same time Weigh to one pound of fruit a pound and

Saving...

Oruskick Gingerbread Mrs Mawdsley Three pound of flour one pound of butter one pound of Sugar - one pound of Treacle one ounce of Ginger and a little Lemon peel - keep this in a Tin Canister - or a covered Jar - in a dry place To preserve Oranges Whete. Miss Leigh grate off the outside rind very lightly - and after cutting a small round hole at the Stalk Scoop out the Juice and Skins very carefully and put them as you do them into cold Spring Water - in which let them stand till the next day - where you set them over the fire in cold Water and boil them slowly and uncovered. changing the water once or twice as they are for bitterness till you can run a pin with ease through them Then take them out and drain them the hole downwards upon a Sieve covering them well with a cloth at the same time Weigh to one pound of fruit a pound and