From Modern cookery for private families, reduced to a system of easy practice, in a series of carefully tested receipts, in (1875).
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A historical recipe
Modern cookery for private families, reduced to a system of easy practice, in a series of carefully tested receipts, in , by Eliza Acton and University of Leeds. Library (1875).
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Break lightly into a couple of pounds of dried and sifted flour eight ounces of butter ;
add a pinch of salt, and sufficient cold water The learner will perhaps find it easier to fold the paste securely round it in the form of a dumpling, until a little experience has been acquired.
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