Transcribe
Translate
John and Henry Locke cookery archive, item 1, 1852
Page 7
More information
digital collection
archival collection guide
transcription tips
THE HOME AND COLONIAL TEA STORES (FOR PRICES, SEE MIDDLE OF BOOK) 26 Ratafias 3 1/2lbs sugar 1 1/2 ground almonds whites of eggs 27 Sponge Drops 2lb sugar 2lbs flour 20 eggs 28 [10?] Ginger Cakes 3lbs Sifted Cake Crumb 2lb flour 1 1/2 oz ginger 1/2 oz mixed spic & mould up with treacle 29. 1/- & 6 Cherry Cakes 1lb 9oz sugar 1lb 9oz butter 1 1/2lb flour 1lb cherries 14 eggs 1/2lb corn flour 30 Puff Paste 4ozs butter 1 1/2 flour 1 6/16lbs butter 31 Short Paste 2lb flour 1lb butter or lard 1/4 lb sugar yokes
Saving...
prev
next
THE HOME AND COLONIAL TEA STORES (FOR PRICES, SEE MIDDLE OF BOOK) 26 Ratafias 3 1/2lbs sugar 1 1/2 ground almonds whites of eggs 27 Sponge Drops 2lb sugar 2lbs flour 20 eggs 28 [10?] Ginger Cakes 3lbs Sifted Cake Crumb 2lb flour 1 1/2 oz ginger 1/2 oz mixed spic & mould up with treacle 29. 1/- & 6 Cherry Cakes 1lb 9oz sugar 1lb 9oz butter 1 1/2lb flour 1lb cherries 14 eggs 1/2lb corn flour 30 Puff Paste 4ozs butter 1 1/2 flour 1 6/16lbs butter 31 Short Paste 2lb flour 1lb butter or lard 1/4 lb sugar yokes
Szathmary Culinary Manuscripts and Cookbooks
sidebar
