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Jane E. Hassler cookbook, June 1857
Page 22
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Rice Cakes 1/2 lb of Rice flour, 1 lb of Sugar, 12 eggs well beaten, and essence of Lemon. Rusk's 3 qts of milk, 1 lb of Butter, heated together as warm as for Bread, 1 lb of Sugar, 4 eggs, beaten together, a teaspoon of Saleratus, a teaspoon of alum, a tea cup of good yeast, and set them to rise, for about a hour and half, then make it in a loaf, and let them rise again. put them on tins, and when light, bake them. Crack Nuts. Mix 8 oz of Flour, 8 of sugar, melt 4 oz of Butter, into 2 spoonfull of Raisin, or Currant wine, then with 4 eggs beaten, make it into a paste, add carraway seed, roll them out as thin as paper, cut with the top of a glass wash with the white of an egg, and then dust a little Sugar over them.
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Rice Cakes 1/2 lb of Rice flour, 1 lb of Sugar, 12 eggs well beaten, and essence of Lemon. Rusk's 3 qts of milk, 1 lb of Butter, heated together as warm as for Bread, 1 lb of Sugar, 4 eggs, beaten together, a teaspoon of Saleratus, a teaspoon of alum, a tea cup of good yeast, and set them to rise, for about a hour and half, then make it in a loaf, and let them rise again. put them on tins, and when light, bake them. Crack Nuts. Mix 8 oz of Flour, 8 of sugar, melt 4 oz of Butter, into 2 spoonfull of Raisin, or Currant wine, then with 4 eggs beaten, make it into a paste, add carraway seed, roll them out as thin as paper, cut with the top of a glass wash with the white of an egg, and then dust a little Sugar over them.
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