Marion Sambourne's Diary, 1884

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MARION SAMBOURNE’S DIARY 1884 Notes at front of diary:

Two pages of figures and scribble drawings.

For lace & white ties. Soak ties in cold water for a day to get out starch. 1 tablespoon full of ordinary starch & ½ a pint of cold water & a teaspoon full of borax in hot water to dissolve it. After ties have been well washed rub them well in the starch & iron immediately after having strained them in a towel. Miss Payton. Lace done the same only using a teaspoon full of Gum Arabic to ½ pint of water hot.

Puff paste. 1 lb flour, 1 lb butter, squeeze of lemon or tea spoon of vinegar. Water to nead the flour to a dough. Nead for 10 or 20 minutes. Roll it out. Roll a pound of butter in a wet cloth & then fold the paste neatly over & roll twice. Put away for a quarter of an hour & roll twice again. Put by another ¼ of an hour & roll twice (6 times rolling). Roll then to this thickness // for oyster patties - cut tops separately. Bake 15 minutes. Fill with oysters done as follows: Banada of Oysters: 1 tablespoon of flour to 3 oz of butter melted in saucepan. Then add milk or cream until sufficiently liquid. Pepper, salt & little mace. Then add the oysters for an instant.

Oyster soup. 2 tins of oysters, 1 tin of mock turtle soup. Take away the oysters. Mix the butter & flour with mace lemon peel & cayenne pepper add all together. After boiling add cream at the last minute. Milk would do. Frumerty. Mrs Stone’s pud. Cornflour, sugar, milk & finely chopped almonds cream whipped over flavoured with liqueur. V. good. Fanny pudding. ½ lb suet, sugar, raisins, tablespoon full treacle & water or milk to mix. Small basket full of bread. Boil them all well mixed for 9 hours.

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Marion Sambourne's Diary, 1884 by Leighton House and Sambourne House - Issuu