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McQueen family cookbook item 4, Scotland, 1870s
Page 9
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1/2 lb flour. 1/4 lb suet. 1/2 teaspoonful baking powder. Rub the suet into the flour, then add the baking powder + salt. Make it into a paste with water. Roll the paste the size of the saucepan and put it on the vegetables. Cook for two hours. Haricot Beans Soak a pound of beans all night. Put them into a pan + cover with cold water. Boil gently till soft then strain them and put them back in the saucepan with a piece of butter a little chopped parsley, pepper + salt. Serve them very hot.
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1/2 lb flour. 1/4 lb suet. 1/2 teaspoonful baking powder. Rub the suet into the flour, then add the baking powder + salt. Make it into a paste with water. Roll the paste the size of the saucepan and put it on the vegetables. Cook for two hours. Haricot Beans Soak a pound of beans all night. Put them into a pan + cover with cold water. Boil gently till soft then strain them and put them back in the saucepan with a piece of butter a little chopped parsley, pepper + salt. Serve them very hot.
Szathmary Culinary Manuscripts and Cookbooks
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