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Margaret Dyson Holland cookbook, 1834
Page 54
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Gingerbread (133) Six ounces of butter one pound of moist sugar, one pound of Treacle, one pound and a quarter of flour, lemon juice and ginger to your taste. Miss Shirpe French Rusks. (134) Six eggs, the Same weight of flour, and pounded white Sugar to be well beaten and baked on plates. Dutch Blanc mange (135) Take two ounces of Isinglass, put to it a pint of boiling water, and when it is dissolved Strain it and put to it a pint of white wine, the yolks of eight eggs well beaten and the juice of four lemons, and the rind of one cut thin off rinse them all together and set it on a Slow fire and Sweeten it to your taste and keep Stirring it whilst it boils and When it clears, then put it in cups or or Shapes you like It turns out flunnery Strewstring Cakes (136) Take four ounces of butter, the Same of Sugar Six ounces of flour, a little lose water, the white of one egg, some mace, make it into apaste and cut it out in what form you please.
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Gingerbread (133) Six ounces of butter one pound of moist sugar, one pound of Treacle, one pound and a quarter of flour, lemon juice and ginger to your taste. Miss Shirpe French Rusks. (134) Six eggs, the Same weight of flour, and pounded white Sugar to be well beaten and baked on plates. Dutch Blanc mange (135) Take two ounces of Isinglass, put to it a pint of boiling water, and when it is dissolved Strain it and put to it a pint of white wine, the yolks of eight eggs well beaten and the juice of four lemons, and the rind of one cut thin off rinse them all together and set it on a Slow fire and Sweeten it to your taste and keep Stirring it whilst it boils and When it clears, then put it in cups or or Shapes you like It turns out flunnery Strewstring Cakes (136) Take four ounces of butter, the Same of Sugar Six ounces of flour, a little lose water, the white of one egg, some mace, make it into apaste and cut it out in what form you please.
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