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John and Henry Locke cookery archive, item 2, 1830s?
Page 62
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1-/- GB- 312 flour 1 1/2 butter 1 1/2 Raw Sugar 1 oz Ginger 3 1/2 Treacle Grantham GB 3 flour 3 White Sugar 1 Vutter 1/4 oz [Vol?] 6 eggs 1 oz Ginger 3 T=Spoons of Milk Water G.B. 2 Butr 2 Raw Sugr 2 Treacle 4 flour 1 oz Ginger 1/2 Peel Rolld on a Wafer stick [10d?] GB 12 flour 2 buttr 4 R Sugr 3 oz Ginger 1/2 Ground P[illegible] 1/2 Ground carraway Seeds mix with lightd Treacle Best GB 9 Flour 6 Sugar 2 Buttr 1/2 G P[illegible] 1/2 G C Seeds 3 oz Ginger - Mix with Treacle Arrowroot Biscuits 4 lb Flour 3/4 lb butter 1/2 Sugar [illegible] Milk
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1-/- GB- 312 flour 1 1/2 butter 1 1/2 Raw Sugar 1 oz Ginger 3 1/2 Treacle Grantham GB 3 flour 3 White Sugar 1 Vutter 1/4 oz [Vol?] 6 eggs 1 oz Ginger 3 T=Spoons of Milk Water G.B. 2 Butr 2 Raw Sugr 2 Treacle 4 flour 1 oz Ginger 1/2 Peel Rolld on a Wafer stick [10d?] GB 12 flour 2 buttr 4 R Sugr 3 oz Ginger 1/2 Ground P[illegible] 1/2 Ground carraway Seeds mix with lightd Treacle Best GB 9 Flour 6 Sugar 2 Buttr 1/2 G P[illegible] 1/2 G C Seeds 3 oz Ginger - Mix with Treacle Arrowroot Biscuits 4 lb Flour 3/4 lb butter 1/2 Sugar [illegible] Milk
Szathmary Culinary Manuscripts and Cookbooks
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