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New England cookbook, 1825-1870
Page 121
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Strawberry Cake Mix A quart of flour with a teaspoonful of salt four beaten eggs and a tea cup of thick cream or melted butter. Add suffisient milk to enable you to roll it out thin line a shallow cake pan with part of it then put on a thick layer of nise ripe strawberries strew on suffsient white sugar to sweeten the strawberries cover them with a thin layer of the crust then add another layer of the strawberries and sugar cover the whole with another and bake it in a quick oven about twenty five minutes Cup Cake Two cups of Sugar one cup of butter one half cup Sour milk. three cups flour, 4 eggs nutmeg & Salaratus from Godeys lady book.
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Strawberry Cake Mix A quart of flour with a teaspoonful of salt four beaten eggs and a tea cup of thick cream or melted butter. Add suffisient milk to enable you to roll it out thin line a shallow cake pan with part of it then put on a thick layer of nise ripe strawberries strew on suffsient white sugar to sweeten the strawberries cover them with a thin layer of the crust then add another layer of the strawberries and sugar cover the whole with another and bake it in a quick oven about twenty five minutes Cup Cake Two cups of Sugar one cup of butter one half cup Sour milk. three cups flour, 4 eggs nutmeg & Salaratus from Godeys lady book.
Szathmary Culinary Manuscripts and Cookbooks
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