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New England cookbook, 1880s
Page 7
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butter to a cream, add the whites of the eggs beaten to a stiff froth, add flour, then milk and soda. Stir the whole a few minutes and flavor with almond, vanilla or lemon. Gold Cake. Take the yolks of the eggs, beat to a foam, mix with one cup sugar 3/4 cup butter stirred to a cream, add 2 cups flour, 1/2 teaspoon soda in 1/2 cup sweet milk. 1 teaspoonful cream tartar, nutmeg or lemon to flavor. Mock Lady Cake. 1/2 cup of butter 2 " " sugar 1 " " sweet milk whites of 4 eggs 3 cups of flour 1 teaspoonful cream tartar 1/2 " soda
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butter to a cream, add the whites of the eggs beaten to a stiff froth, add flour, then milk and soda. Stir the whole a few minutes and flavor with almond, vanilla or lemon. Gold Cake. Take the yolks of the eggs, beat to a foam, mix with one cup sugar 3/4 cup butter stirred to a cream, add 2 cups flour, 1/2 teaspoon soda in 1/2 cup sweet milk. 1 teaspoonful cream tartar, nutmeg or lemon to flavor. Mock Lady Cake. 1/2 cup of butter 2 " " sugar 1 " " sweet milk whites of 4 eggs 3 cups of flour 1 teaspoonful cream tartar 1/2 " soda
Szathmary Culinary Manuscripts and Cookbooks
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