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John and Henry Locke cookery archive, item 2, 1830s?
Page 9
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Walnut Bread 1/4 Pounded nut 1/4 Sugar 8 Eggs 1-oz Flour 1 Egg beat up with the nut & 7 yolks [Do?] Brown or Raw Sugr Take as much brown sugar as you wish to clarify suppose fifty pounds - put it into a pan & pour in a bout 20 pints of Water first well mixed with whites of Eggs take 5 pounds of Small [beech?] Charcoal pound it very fine & mix in the Copper pan while on the fire & let it boil. If it rises to fast add cold water strain it 2 or 3 times - Taffy to three & half pounds of Moist Sugar add half a pound - of Fresh butter with a Little water to moisten the Sugar
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Walnut Bread 1/4 Pounded nut 1/4 Sugar 8 Eggs 1-oz Flour 1 Egg beat up with the nut & 7 yolks [Do?] Brown or Raw Sugr Take as much brown sugar as you wish to clarify suppose fifty pounds - put it into a pan & pour in a bout 20 pints of Water first well mixed with whites of Eggs take 5 pounds of Small [beech?] Charcoal pound it very fine & mix in the Copper pan while on the fire & let it boil. If it rises to fast add cold water strain it 2 or 3 times - Taffy to three & half pounds of Moist Sugar add half a pound - of Fresh butter with a Little water to moisten the Sugar
Szathmary Culinary Manuscripts and Cookbooks
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