Borwick's cookery book.

  • George Borwick & Sons.
Date:
[between 1890 and 1899?]
Catalogue details

Licence: Public Domain Mark

Credit: Borwick's cookery book. Source: Wellcome Collection.

    43/88 page 31
    bound together, put on to a floured board and roll out, leaving it rather thick. Cut into diamond shapes, put a piece of citron on each, and place on a greased flat tin. Bake in a moderate oven about 20 to 30 minutes. ALMOND BUNS. Two ozs. each of MILLENNIUM flour, cornflour, ground rice, and 3 ozs. margarine ; 3 ozs. castor sugar. Cream margarine and sugar, and beat up with i egg till quite smooth ; add dry materials, and beat for 5 minutes. Quite at the last add i teaspoonful of BORWICK^S^BAKING POWDER, 1 teaspoonful of almond essence, and i tablespoonful milk. Bake in small fancy bun tins. ALMOND ROCKS. Rub 3 ozs. of margarine into | lb. of MILLENNIUM flour ; mix in 3 ozs. of ground almonds, 3 ozs. of sugar, li teaspoonfuls of BORWICK'S BAKING POWDER, and 2 drops of almond essence... Add i egg and enough milk to make a very stiff mixture. Place small heaps on a greased tin with a fork, and bake for about 15 minutes. DROP CAKES. 1 lb. MILLENNIUM flour. ii teaspoonfuls BORWICK'S BAKING POWDER. 3 ozs. margarine. 3 ozs. sugar. J lb. currants. I egg, and a little candied peel and nutmeg. Rub the margarine into the flour, and mix all dry ingredients ; then make into a stiff dough with egg and sufficient milk. Put small lumps on baking sheet, and cook in moderate oven for about 15 minutes.
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