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Mrs.Holroyd receipt book, 1830-1900
Page 58
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Mrs. Hope's Pudding. 1 Grated carrot to stand in milk one hour, 1 small basin full of Flour 1 small basin full bread crumbs. 1/4 lb chopped suet, some treacle, a little sugar. Fruit and seasonings to taste. Gingerbread Loaf - (Mrs Hadwen 1 lb Flour, 1 lb Treacle, 1/4 lb Butter, 2 oz sugar, 2 oz candied lemon, 3/4 oz Ginger, 1 Egg, 1 tea cup ful of Milk, 1 Teaspoonful of Carbonate of Soda. Mix the Soda in the last thing before putting the loaf in the oven. Bake in a moderate oven 1 1/2 to 2 hours.
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Mrs. Hope's Pudding. 1 Grated carrot to stand in milk one hour, 1 small basin full of Flour 1 small basin full bread crumbs. 1/4 lb chopped suet, some treacle, a little sugar. Fruit and seasonings to taste. Gingerbread Loaf - (Mrs Hadwen 1 lb Flour, 1 lb Treacle, 1/4 lb Butter, 2 oz sugar, 2 oz candied lemon, 3/4 oz Ginger, 1 Egg, 1 tea cup ful of Milk, 1 Teaspoonful of Carbonate of Soda. Mix the Soda in the last thing before putting the loaf in the oven. Bake in a moderate oven 1 1/2 to 2 hours.
Szathmary Culinary Manuscripts and Cookbooks
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