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Jenny Patterson cookbook, May 24, 1880
Page 48
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Loaf Cake. S. [Morgan.?] 1 lb. Butter. 1 lb. Brown sugar 1 lb. Soft light dough 8 Eggs 1 table-spoonful ground cin. 1 large nutmegs 1 tea-spoonful ground cloves. 2 tea-spooonfuls soda (Even full) dissolved in a glass of wine or brandy - (water will do) Add flour to make it the stiffness of pound cake. Some citron - 1 1/2 lbs. of raisins cut up. 1 1/2 lbs. currants washed and well dried -- Add fruit last well rolled in flour. Keep warm two hours, then put into pans and bake two hours (Beat the batter and sugar to a cream, stir into the sponge, with the eggs and spices let it stand two hours. Lastly put in the fruit and soda let it stand twenty minutes, then bake
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Loaf Cake. S. [Morgan.?] 1 lb. Butter. 1 lb. Brown sugar 1 lb. Soft light dough 8 Eggs 1 table-spoonful ground cin. 1 large nutmegs 1 tea-spoonful ground cloves. 2 tea-spooonfuls soda (Even full) dissolved in a glass of wine or brandy - (water will do) Add flour to make it the stiffness of pound cake. Some citron - 1 1/2 lbs. of raisins cut up. 1 1/2 lbs. currants washed and well dried -- Add fruit last well rolled in flour. Keep warm two hours, then put into pans and bake two hours (Beat the batter and sugar to a cream, stir into the sponge, with the eggs and spices let it stand two hours. Lastly put in the fruit and soda let it stand twenty minutes, then bake
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