Recipe book.

Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Recipe book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    31/78 (page 25)
    saucepan with the peppercorns and milk, and set by the fire for io minutes. Then strain the milk and add the crumbs, simmer very gently for a few minutes, add the salt, a little pepper and the butter, and serve. Average cost 3^d. HORSERADISH SAUCE. 2 ozs. grated horseradish, i tsp. sugar. A little salt. Vinegar. ^ tsp. mixed mustard. A little milk. Add the sugar, salt and mustard to the horseradish, then stir in enough vinegar to make it the consistency of cream. Add 2 tbsp. of milk and heat the sauce by standing it in a cup in a saucepan of boiling water, taking care it does not curdle. Average cost i^d. SALAD 2 tsps. mixed mustard. 2 tsps. sugar. 3 tbsps. salad oil. Mix the mustard with the DRESSING. 3 tbsps. vinegar. 5 tbsps. milk. Salt and pepper. sugar and add the oil very slowly, then the vinegar and milk in the same manner, taking care the sauce does not curdle. Average cost 2d. SAUCE, f pint vinegar. MINT 2 tbsps. finely chopped mint, i tbsp. sugar. .Wash the mint and chop it very finely: put it in a basin with the sugar and add the vinegar. When the sugarfehas dissolved it is ready for use. Average cost i£d. \ lb. flour. 2 eggs, i pint milk. YORKSHIRE PUDDING. £ tsp. salt. i tsp. baking powder. A little dripping. Put the flour and salt into a bowl. Break the eggs into a small basm and beat them thoroughly. Add some of the milk to them, and stir it gradually into the flour, beating the ixture thoroughly each time more milk has been stirred in.