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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 122
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[page]122[/page] Short Bread Take 1/2 a lb of butter [salt?] or [quch?] 3/4 of a lb flour 1/4 lb [illegible] flour 4 oz white suger brush the butter & rub it, all into a dough roll it out, in one cake about 2 in which point [allowed?] the edge with your fingers prick it on the top with a fork ; put it on a piece of paper on the oven sheet and bake it 3/4 of an hour in a slow oven S [Herd?] Jan'ry. 16 1866, Cheese Straws Equal proportions of flour, butter & graded cheese one egg, [will grat?] together a little cayenne pepper & salt cut in very thin strips, bake in a quick oven & serve on a napkin. Instead of cutting in strips the paste may be put thru a butter [Squash or Squirt?]. [JW? Beltum?] March 1866.
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[page]122[/page] Short Bread Take 1/2 a lb of butter [salt?] or [quch?] 3/4 of a lb flour 1/4 lb [illegible] flour 4 oz white suger brush the butter & rub it, all into a dough roll it out, in one cake about 2 in which point [allowed?] the edge with your fingers prick it on the top with a fork ; put it on a piece of paper on the oven sheet and bake it 3/4 of an hour in a slow oven S [Herd?] Jan'ry. 16 1866, Cheese Straws Equal proportions of flour, butter & graded cheese one egg, [will grat?] together a little cayenne pepper & salt cut in very thin strips, bake in a quick oven & serve on a napkin. Instead of cutting in strips the paste may be put thru a butter [Squash or Squirt?]. [JW? Beltum?] March 1866.
Szathmary Culinary Manuscripts and Cookbooks
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