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Julie M. Clagett cookbook, 1908-1914
Page 41
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knife, Set in a warm oven to dry, You can ornament your cake in any way you like, as the icing will be stiff enough to retain its form. Raisin bread - 8 eggs, 1 lb sugar, 1/2 lb currants 1 lb raisins, 3/4 lb butter, a whole nutmeg, a little salt, a pan of flour made into a nice light dough. Beat the eggs, whites & yolks separately, then mix them together. Break the dough into small pieces, add a tea cup full of milk to the eggs, & then put in the dough, & beat until the dough is well incorporated with the eggs. Then add the rest of the ingredients, putting in the fruit last. Work in flour until the dough is really as stiff as for light bread, & put it to rise, in the same way, & when light bake it. Mince pies without meat To 12 apples chopped fine, add 6 beaten eggs 1/2 pt cream. Put in spice, sugar, raisins or currants just as you would for meat mince pies.
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knife, Set in a warm oven to dry, You can ornament your cake in any way you like, as the icing will be stiff enough to retain its form. Raisin bread - 8 eggs, 1 lb sugar, 1/2 lb currants 1 lb raisins, 3/4 lb butter, a whole nutmeg, a little salt, a pan of flour made into a nice light dough. Beat the eggs, whites & yolks separately, then mix them together. Break the dough into small pieces, add a tea cup full of milk to the eggs, & then put in the dough, & beat until the dough is well incorporated with the eggs. Then add the rest of the ingredients, putting in the fruit last. Work in flour until the dough is really as stiff as for light bread, & put it to rise, in the same way, & when light bake it. Mince pies without meat To 12 apples chopped fine, add 6 beaten eggs 1/2 pt cream. Put in spice, sugar, raisins or currants just as you would for meat mince pies.
Szathmary Culinary Manuscripts and Cookbooks
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