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New England cookbook, 1855-1934
Page 131
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5 lbs flour 5 do butter 5 do sugar 35 eggs15 lbs currants one & quarter [illegible] of box raisins 2 1/2 lbs citron. one pint of wine 1/2 pint of brandy a little rose water the peel of two large lemons & juice of one 2 ounces of mace 4 nutmegs 2 oz cinnamon & allspice 1/2 pint molasses & saleratus enough to make it foam -
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5 lbs flour 5 do butter 5 do sugar 35 eggs15 lbs currants one & quarter [illegible] of box raisins 2 1/2 lbs citron. one pint of wine 1/2 pint of brandy a little rose water the peel of two large lemons & juice of one 2 ounces of mace 4 nutmegs 2 oz cinnamon & allspice 1/2 pint molasses & saleratus enough to make it foam -
Szathmary Culinary Manuscripts and Cookbooks
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