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New England cookbook, 1855-1934
Page 24
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Sauce for puddings One cup of butter, two of sugar half a cup of wine - nutmeg when ready to be eaten pour on hot water Common Cymballs Three eggs, a coffee cup & a half of sugar, beaten together, a cup & a half of sour cream with half a tea spoon ful of saleratus in it, rub a piece of butter about the size of a walnut into the flour & make them of a proper consistency to roll out. Spice as you choose. Cider Cake. Ten cups of flour, 4 of sugar, 2 of butter, 6 eggs, 2 tumblers of cider, 2 teaspoonsful pearlash. Spice - Mix butter & sugar together. - Apple jumbles. Stew dried apples, & add eggs - & butter season with lemon, or extract of lemon make a paste & put round your dish & bake it. - From Mrs Orriett. One pd of flour - 1/2 pd of sugar - 6 oz of butter, 3 eggs - 1/2 teasopoonful of saleratus ginger & nutmeg.
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Sauce for puddings One cup of butter, two of sugar half a cup of wine - nutmeg when ready to be eaten pour on hot water Common Cymballs Three eggs, a coffee cup & a half of sugar, beaten together, a cup & a half of sour cream with half a tea spoon ful of saleratus in it, rub a piece of butter about the size of a walnut into the flour & make them of a proper consistency to roll out. Spice as you choose. Cider Cake. Ten cups of flour, 4 of sugar, 2 of butter, 6 eggs, 2 tumblers of cider, 2 teaspoonsful pearlash. Spice - Mix butter & sugar together. - Apple jumbles. Stew dried apples, & add eggs - & butter season with lemon, or extract of lemon make a paste & put round your dish & bake it. - From Mrs Orriett. One pd of flour - 1/2 pd of sugar - 6 oz of butter, 3 eggs - 1/2 teasopoonful of saleratus ginger & nutmeg.
Szathmary Culinary Manuscripts and Cookbooks
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