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Abigail Wellington Townsend cookbook, circa 1840
Page 56
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Wedding Cake 6 lbs of flour 4 1/2 of sugar 3 1/2 butter 30 eggs 6 lbs of currants 1/2 lbs Citron 4 nutmegs 1/2 pint of brandy 1 gill of wine spice to your taste Gingerbread 2 lb Flour 1 lb Sugar 1/2 lb butter 6 eggs 2 large spoonfulls of ginger 1 teaspoonful of pearlash
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Wedding Cake 6 lbs of flour 4 1/2 of sugar 3 1/2 butter 30 eggs 6 lbs of currants 1/2 lbs Citron 4 nutmegs 1/2 pint of brandy 1 gill of wine spice to your taste Gingerbread 2 lb Flour 1 lb Sugar 1/2 lb butter 6 eggs 2 large spoonfulls of ginger 1 teaspoonful of pearlash
Szathmary Culinary Manuscripts and Cookbooks
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