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New England cookbook, 1825-1870
Page 71
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Harvard Cake 1 lb flour 1 lb sugar 1/2 lb butter 1/2 pint of milk 4 eggs 1 tea spoonful [pearlash?], a little fruit is an improvement Soft Waffles quart milk, 8 eggs. 1/4 lb butter 1 tea cup full of sugar little spice and salt [illegible] table spoonful yeast. Raspberry Jam 3 lb rasberrys mashed 1 pint currant juice 3 lb sugar, boiled to a jelly
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Harvard Cake 1 lb flour 1 lb sugar 1/2 lb butter 1/2 pint of milk 4 eggs 1 tea spoonful [pearlash?], a little fruit is an improvement Soft Waffles quart milk, 8 eggs. 1/4 lb butter 1 tea cup full of sugar little spice and salt [illegible] table spoonful yeast. Raspberry Jam 3 lb rasberrys mashed 1 pint currant juice 3 lb sugar, boiled to a jelly
Szathmary Culinary Manuscripts and Cookbooks
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