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New England cookbook, 1855-1934
Page 11
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Composition Cake 2 1/4 lbs flour 1 1/4 of butter one & three quarters of sugar - six eggs - 2 teaspoons full of saleratus, a pint of new milk spice to your taste of cinnamon cloves &c &c chopped raisins. Bake it in an oven fit for indian bread nearly three hours. Dont turn it out of the pans until perfectly cold. French Cake One pound of sugar to half a pd of flour nine eggs add mace or nutmeg Sponge Cake (From Mrs L. Rogers) 2 tea cups of sifted sugar 3 eggs broke on the sugar 2 tea cups of flour 1 table spoonful of rose water 1 nutmeg Gingerbread Three pounds of flour, two pounds of sugar, one pound & half butter - twelve eggs - a tea cup of ginger - tea cup of seeds (in pencil): 1 1/2 lb flour 1 lb sugar 3/4 lb butter 6 eggs Another kind of Gingerbread - One pound of flour half pd of sugar quarter of a pd of butter - 3 eggs - a teaspoonful of pearlash, dissolved in a teacup of cider - a little milk, ginger to your taste
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Composition Cake 2 1/4 lbs flour 1 1/4 of butter one & three quarters of sugar - six eggs - 2 teaspoons full of saleratus, a pint of new milk spice to your taste of cinnamon cloves &c &c chopped raisins. Bake it in an oven fit for indian bread nearly three hours. Dont turn it out of the pans until perfectly cold. French Cake One pound of sugar to half a pd of flour nine eggs add mace or nutmeg Sponge Cake (From Mrs L. Rogers) 2 tea cups of sifted sugar 3 eggs broke on the sugar 2 tea cups of flour 1 table spoonful of rose water 1 nutmeg Gingerbread Three pounds of flour, two pounds of sugar, one pound & half butter - twelve eggs - a tea cup of ginger - tea cup of seeds (in pencil): 1 1/2 lb flour 1 lb sugar 3/4 lb butter 6 eggs Another kind of Gingerbread - One pound of flour half pd of sugar quarter of a pd of butter - 3 eggs - a teaspoonful of pearlash, dissolved in a teacup of cider - a little milk, ginger to your taste
Szathmary Culinary Manuscripts and Cookbooks
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