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American cookbook, 1838-1851
Page 7
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Washington Cake Stir together till quite a pound of sugar three quarters of a pound of butter then add four beaten eggs. stir in gradually a pound and a half of flour. dissolve a teaspoonful of salaratus in a teacup of milk strain and mix it with a glass of wine then stir it into the cake together with a teaspoonful of rosewater and half a nutmeg. just before it is baked add a pound of seeded raisens Composition Cake five teacups of flour three of sugar two of butter five eggs a teaspoonful of salaratus a teacup of milk a wine glass of wine or brandy one nutmeg a [poung?] of raisins. stir the sugar and butter to a cream then add the eggs beaten to a froth and part of the flour and the spice - dissolve the salaratus in the milk strain and mix it with the brandy stir it into the cake with the rest of the flour add the raisens just before the cake is put in the pans
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Washington Cake Stir together till quite a pound of sugar three quarters of a pound of butter then add four beaten eggs. stir in gradually a pound and a half of flour. dissolve a teaspoonful of salaratus in a teacup of milk strain and mix it with a glass of wine then stir it into the cake together with a teaspoonful of rosewater and half a nutmeg. just before it is baked add a pound of seeded raisens Composition Cake five teacups of flour three of sugar two of butter five eggs a teaspoonful of salaratus a teacup of milk a wine glass of wine or brandy one nutmeg a [poung?] of raisins. stir the sugar and butter to a cream then add the eggs beaten to a froth and part of the flour and the spice - dissolve the salaratus in the milk strain and mix it with the brandy stir it into the cake with the rest of the flour add the raisens just before the cake is put in the pans
Szathmary Culinary Manuscripts and Cookbooks
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