{"id":549,"date":"2020-04-12T15:15:35","date_gmt":"2020-04-12T14:15:35","guid":{"rendered":"https:\/\/lostlogos.co.uk\/?page_id=549"},"modified":"2020-04-27T16:23:46","modified_gmt":"2020-04-27T15:23:46","slug":"recipes","status":"publish","type":"page","link":"https:\/\/turnillhiswebsite.co.uk\/?page_id=549","title":{"rendered":"Recipes"},"content":{"rendered":"\n
\"\"<\/a>
View manuscript<\/strong><\/figcaption><\/figure><\/div>\n\n\n\n

[1st page]<\/em><\/strong><\/p>\n\n\n\n

Cooking Recipes<\/p>\n\n\n\n

Cocoanut Jumbles
\u00bc lb desicated Cocoa nut
\u00bd teacupful of sugar
one table sp: of Flour
1 Egg.
Beat up the Egg.  then add the Sugar & afterwards the desicated cocoanut & Flour,  Place in Small heaps on a greased tin & bake about 15 minutes in a moderate oven.
<\/p>\n\n\n\n

Brandy Snap
First oil a baking sheet or twoo ready for the snap
Put into an enamelled saucepan 2 ounces of brown sugar, 2 ozs treacle & let them dissolve
Add 2 ozs Flour 2 ozs of butter on teasp: ground ginger
juice of 1 lemon  Cook altogether but do not boil
Place on prepared tin in several heaps some
distance apart & bake in hot oven
<\/p>\n\n\n\n

Turkish Delight
Take 1 oz Nelsons [?] Gelatine 2 pounds of loaf sugar
juice of 2 lemons or other Flavouring
Soak the gelatine for 2 hrs in a teacupful of water
boil the sugar & one teacupful of water for ten minutes
pour it over the Gelatine & add the flavouring  Pour
into well buttered soup plates, When cold
cut in Squares & roll in icing sugar  It is
best made a week before required   part of it
can be coloured if preferred. <\/p>\n\n\n\n

\"\"<\/a>
View manuscript<\/strong><\/figcaption><\/figure><\/div>\n\n\n\n

[2nd page]<\/em><\/strong><\/p>\n\n\n\n

Cocoa nut pyramids
One pound desiccated Cocoanut (medium)
\u00bd lb castor sugar 2 whites of eggs a few drops
of cochineal 1 tablesp: milk
Mix the cocoanut & sugar together in a basin  whip
the Whites of egg to a froth & add them to Cocoanut
& sugar as well as the milk  put in Saucepan
& stir until nearly boiling point then divide into
equal part & colour one a pale pink the other remaininhg
White  shape into small pyramids & put into a hot
oven for 5 minutes  allow to get quite cold & then
they are ready for use<\/p>\n\n\n\n

Dark Cake
1 pound Flour  1lb Currant  2 ozs lemon [?] peel 
4 ozs lard or butter one teasp treacle one tea Carbonated
soda one teasp: Cream of Tartar one egg a few almonds a
little milk,
Rub butter into Flour add Carbonated Soda Cream of Tartar
Currants & peel.  mix well together then add
treacle a few Almonds grated  beat egg & add to
milk  mix well  Bake in a quick oven for 1 hour<\/p>\n\n\n\n

Icing with loaf sugar
One pound lump Sugar\u00a0 half tea cup of water Boil
the sugar & water together for 10 minutes\u00a0 skim carefully
turn the syrup into a basin\u00a0 stir till it commence.
to thicken & turn White\u00a0 Stand the Cake on a jar
& the jar on a plate\u00a0 pour the icing over\u00a0 Sprinkle
coarse white Sugar over or Silver Sweets for
decoration<\/p>\n\n\n\n

\"\"<\/a>
View manuscript<\/strong><\/figcaption><\/figure><\/div>\n\n\n\n

[3rd page]<\/em><\/strong><\/p>\n\n\n\n

Walnut Ketchup
Take 2 Sieves of Green Walnut Shells & mix
well with 2lbs of salt  let stand for 6 days
Frequently Stirring them as they will then be
pulpy  Well drain the liquor off & allow it
to simmer in an iron boiler as long as
any Scum arise  Bruise a \u00bc lb ginger
then same quantity of all spice  2 ozs
of [illegible] pepper & 2 ozs cloves  Let it boil
slowly for \u00bd an hour & then bottle putting
a little spice in each  cork well & leave
for 1 year<\/p>\n\n\n\n

\n
Wedding<\/a><\/div>\n\n\n\n
Family & Friends<\/a><\/div>\n\n\n\n
Journal<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

[1st page] Cooking Recipes Cocoanut Jumbles\u00bc lb desicated Cocoa nut\u00bd teacupful of sugarone table sp: of Flour1 Egg.Beat up the Egg.  then add the Sugar & afterwards the desicated cocoanut & Flour,  Place in Small heaps on a greased tin & bake about 15 minutes in a moderate oven. Brandy SnapFirst oil a baking sheet … <\/p>\n

Continue reading “Recipes”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":103,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/turnillhiswebsite.co.uk\/index.php?rest_route=\/wp\/v2\/pages\/549"}],"collection":[{"href":"https:\/\/turnillhiswebsite.co.uk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/turnillhiswebsite.co.uk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/turnillhiswebsite.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/turnillhiswebsite.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=549"}],"version-history":[{"count":6,"href":"https:\/\/turnillhiswebsite.co.uk\/index.php?rest_route=\/wp\/v2\/pages\/549\/revisions"}],"predecessor-version":[{"id":1282,"href":"https:\/\/turnillhiswebsite.co.uk\/index.php?rest_route=\/wp\/v2\/pages\/549\/revisions\/1282"}],"up":[{"embeddable":true,"href":"https:\/\/turnillhiswebsite.co.uk\/index.php?rest_route=\/wp\/v2\/pages\/103"}],"wp:attachment":[{"href":"https:\/\/turnillhiswebsite.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}