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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 145
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check about half full. Then put four peaches which should be stewed after taking them out of the tin with some sugar. Lay them healthy on the top of the rice and garnish with dried cherries. Angelica or fresh glasses. Pour some apricot jam over the grapes and peaches and put the dish into the oven and serve (?) very hot. Ws Carnegie Dec 1886 Mock Buns 1/2 lb flour 1/4 lb currant 1/4 lb raisins or sultanas 1/4 lb butter, well rubbed into the flour 2 oz of morich sugar 2 do candied peel, 1 egg, a pinch of salt 1/2 a nutmeg grated 2 teaspoonfuls of Grahmaa's baking powder. Mixed with the dry flour and us mush milk as will reuse it. Drop in small dough lumps on a baking sheet. Bake in rather a quick oven a nice brown color
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check about half full. Then put four peaches which should be stewed after taking them out of the tin with some sugar. Lay them healthy on the top of the rice and garnish with dried cherries. Angelica or fresh glasses. Pour some apricot jam over the grapes and peaches and put the dish into the oven and serve (?) very hot. Ws Carnegie Dec 1886 Mock Buns 1/2 lb flour 1/4 lb currant 1/4 lb raisins or sultanas 1/4 lb butter, well rubbed into the flour 2 oz of morich sugar 2 do candied peel, 1 egg, a pinch of salt 1/2 a nutmeg grated 2 teaspoonfuls of Grahmaa's baking powder. Mixed with the dry flour and us mush milk as will reuse it. Drop in small dough lumps on a baking sheet. Bake in rather a quick oven a nice brown color
Szathmary Culinary Manuscripts and Cookbooks
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