Transcribe
Translate
Receipts in cookery, Mrs. White of Stoney Lane, England
Page 136
More information
digital collection
archival collection guide
transcription tips
To make Wigs - Take 2 lb of Flour & 6 oz. of Butter & a Pint of Milk; melt the Butter in the Milk; half a Pint of good Yeast, 2 Eggs, 1/2 oz: of Carraway Seeds, a small Nutmeg, a Bit of Cinnamon; mix all well together & put it to the Fire half an Hour to rise; then mix in 6 oz: of Sugar pounded & sifted; when you have made them up set them again near the Fire to rise - To make Gingerbread. Two Pounds of Flour, 1 lb of Treacle, 1 lb of Loaf Sugar pounded & sifted; 1/2 lb of Butter, 2 Eggs, a Nutmeg, a little Mace, & a few Cloves
Saving...
prev
next
To make Wigs - Take 2 lb of Flour & 6 oz. of Butter & a Pint of Milk; melt the Butter in the Milk; half a Pint of good Yeast, 2 Eggs, 1/2 oz: of Carraway Seeds, a small Nutmeg, a Bit of Cinnamon; mix all well together & put it to the Fire half an Hour to rise; then mix in 6 oz: of Sugar pounded & sifted; when you have made them up set them again near the Fire to rise - To make Gingerbread. Two Pounds of Flour, 1 lb of Treacle, 1 lb of Loaf Sugar pounded & sifted; 1/2 lb of Butter, 2 Eggs, a Nutmeg, a little Mace, & a few Cloves
Szathmary Culinary Manuscripts and Cookbooks
sidebar
