The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

Sweet Sauces

4 recipes in this part of The Cookery Book of Lady Clark.

Buns (Miss Duckworth Rub lb of fresh)

Buns. (Miss Duckworth.) Rub ½ lb. of fresh butter into 2 lbs. of flour, add a little salt, mix with a little warm milk and 1 oz. yeast. Do…

Buns

Take 2 lbs. of flour, 1 pt. of warm milk and about 1 oz. of German yeast; to be thoroughly mixed and allowed to rise for 1 hour before the…

Cake (N B Marrow is recommended)

(N.B.-Marrow is recommended by Mrs. Weston in place of butter for making Cakes. See Short Sugar Paste, under Paste and Pastry.) Almond…

Dessert Cakes

Some recipes under Biscuits - Sweet, and under Rusks are suitable for Dessert. Banbury Cakes. Beat 14 lb. butter to a cream, mix with ½ lb…

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