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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 18
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Tea Cakes #2 Mrs R 1 pt sour milk - 1 egg - 2/3 cup sugar 1 teaspoons soda - 1 pt. flour - 1 cup Indian meal a little salt - 1 teaspoon butter - make at 5 oclk bake at 1/2 past - eat at 6. Boiled Brown Bread. Mrs R. 2 pt. Indian meal - 1 of Rye - 2/3 of Molasses - 1 teaspoon dry saleratus - cold milk enough to make it as thick as pound cake - put it in tin & cover it well - set it in water - boil 6 hours. -another- My Matilda 3 cups Indian meal - 2 of Rye 1 tea cup Molasses - 1 teaspoon soda - 1 1/2 pts wetting (milk & water) - Boil 3 or 3 1/2 hours not to put in until the water is boiling & boil all the time. Rye Cup Cakes Mrs R. 1 pt. rye meal - butter egg size - beat 3 eggs well mix with milk to thickness of flour batter - little salt - bake in cups 1/2 hour.
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Tea Cakes #2 Mrs R 1 pt sour milk - 1 egg - 2/3 cup sugar 1 teaspoons soda - 1 pt. flour - 1 cup Indian meal a little salt - 1 teaspoon butter - make at 5 oclk bake at 1/2 past - eat at 6. Boiled Brown Bread. Mrs R. 2 pt. Indian meal - 1 of Rye - 2/3 of Molasses - 1 teaspoon dry saleratus - cold milk enough to make it as thick as pound cake - put it in tin & cover it well - set it in water - boil 6 hours. -another- My Matilda 3 cups Indian meal - 2 of Rye 1 tea cup Molasses - 1 teaspoon soda - 1 1/2 pts wetting (milk & water) - Boil 3 or 3 1/2 hours not to put in until the water is boiling & boil all the time. Rye Cup Cakes Mrs R. 1 pt. rye meal - butter egg size - beat 3 eggs well mix with milk to thickness of flour batter - little salt - bake in cups 1/2 hour.
Szathmary Culinary Manuscripts and Cookbooks
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