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New England cookbook, 1855-1934
Page 21
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Hard Gingerbread.-- One lb of flour, one half pd. of sugar one fourth lb. of butter, two eggs, half a cup of ginger, a teaspoonful of saleratus.-- Rub the butter & sugar together add the flour & eggs, & a little milk if too stiff. Roll it out & bake on sheet tins.-- Jumbles -- recipe from H. S. -- Four Eggs, three cups of sugar, a little nutmeg, a teaspoonfull of pearlash-- 1 cup of butter. Stir in flour till it will roll out. Cut in rounds with a hole in the centre. Roll them in sugar. + Potatoe Nuts. Eight large potatoes-- one cup of yeast, one cup of milk, a little saleratus, cup & half of sugar, two eggs -- half a cup of shortening. Common loaf berry Cake-- 4 cups of flour, 1 cup of butter 2 do of molasses, one do of milk, 3 eggs -- teaspoon full of saleratus -- one quart of berries -- Kisses One egg, one large spoonfull of sugar roll out in flour, thin as possible -- Fry in lard. --
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Hard Gingerbread.-- One lb of flour, one half pd. of sugar one fourth lb. of butter, two eggs, half a cup of ginger, a teaspoonful of saleratus.-- Rub the butter & sugar together add the flour & eggs, & a little milk if too stiff. Roll it out & bake on sheet tins.-- Jumbles -- recipe from H. S. -- Four Eggs, three cups of sugar, a little nutmeg, a teaspoonfull of pearlash-- 1 cup of butter. Stir in flour till it will roll out. Cut in rounds with a hole in the centre. Roll them in sugar. + Potatoe Nuts. Eight large potatoes-- one cup of yeast, one cup of milk, a little saleratus, cup & half of sugar, two eggs -- half a cup of shortening. Common loaf berry Cake-- 4 cups of flour, 1 cup of butter 2 do of molasses, one do of milk, 3 eggs -- teaspoon full of saleratus -- one quart of berries -- Kisses One egg, one large spoonfull of sugar roll out in flour, thin as possible -- Fry in lard. --
Szathmary Culinary Manuscripts and Cookbooks
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