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Jane E. Hassler cookbook, June 1857
Page 16
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beat all togther, take the lemon and grate the rind and squeeze out the juice, and put with the other ingredients, put in the flour and just beat it enough to mix well. Put it in a dish and put it in the oven directly. The oven must be not too hot. Bake 3/4 of an hour. Soda Biscuits Three tins-full of flour, a small lump of butter, three teaspoons-full of cream a Tarter, two of Soda, a little salt, mixed with sour milk or cream. White cup Cake Measure one large coffee cup of cream or rich milk (which for this cake is best when sour) one cup of fresh butter, two cups of powdered white sugar, and four cups of sifted flour. Stir the butter and sugar together till quite light; then by degrees add the cream alternately with half the flour. Beat five eggs as light as possible and stir them into the mixture alternately with the remainder of the flour. Add a grated nutmeg and a large teaspoon-ful of powdered cinnamon with eight drops of the oil of lemon. Lastly stir in a small teaspoonfull of calaratus. Having stirred the whole very hard, put it into little tins, set the
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beat all togther, take the lemon and grate the rind and squeeze out the juice, and put with the other ingredients, put in the flour and just beat it enough to mix well. Put it in a dish and put it in the oven directly. The oven must be not too hot. Bake 3/4 of an hour. Soda Biscuits Three tins-full of flour, a small lump of butter, three teaspoons-full of cream a Tarter, two of Soda, a little salt, mixed with sour milk or cream. White cup Cake Measure one large coffee cup of cream or rich milk (which for this cake is best when sour) one cup of fresh butter, two cups of powdered white sugar, and four cups of sifted flour. Stir the butter and sugar together till quite light; then by degrees add the cream alternately with half the flour. Beat five eggs as light as possible and stir them into the mixture alternately with the remainder of the flour. Add a grated nutmeg and a large teaspoon-ful of powdered cinnamon with eight drops of the oil of lemon. Lastly stir in a small teaspoonfull of calaratus. Having stirred the whole very hard, put it into little tins, set the
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