DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

Page 109

-Cake-
Fruit "Continued" Mrs Maudells
2 Lbs raisins - 2 of currants - 1 of citron - 1 of sugar - 1 of butter - 1 of flour - 12 eggs 1 wine glass brandy - 1 of molasses - 1 tablespoon cloves 1 of mace - 1 of cinnamon - 2 nutmegs

-another- Mrs. Cleveland
1 cup butter - 2 of sugar - 3 of flour - 4 eggs beat the eggs separate - 2 Lbs raisins seeded & chopped 2 of currants - 1/2 of citron - 1 teaspoon cloves 1 of cinnamon - 2 nutmegs - 1 cup Brandy - 1/2 Lb almonds blanched & pounded fine with Rosewater put the spice in the Brandy, before the flour is added. Bake 3 hours or more in a slow oven.

-another- Mrs Butler
1 Lb flour - 1 of sugar - 3/4 of butter - 2 of seeded raisins - 2 of currants - 1 of citron - 1/2 of mace 1 wineglass brandy - 1 of wine - 10 eggs - 1 teaspoon saleratus - sugar & butter to a cream yolks & whites, flour stirred gradually - wine brandy & spice - fruit next - bake 2 hours if loaves are thick - the flour is to be sifted & browned.

Saving...

-Cake- Fruit "Continued" Mrs Maudells 2 Lbs raisins - 2 of currants - 1 of citron - 1 of sugar - 1 of butter - 1 of flour - 12 eggs 1 wine glass brandy - 1 of molasses - 1 tablespoon cloves 1 of mace - 1 of cinnamon - 2 nutmegs -another- Mrs. Cleveland 1 cup butter - 2 of sugar - 3 of flour - 4 eggs beat the eggs separate - 2 Lbs raisins seeded & chopped 2 of currants - 1/2 of citron - 1 teaspoon cloves 1 of cinnamon - 2 nutmegs - 1 cup Brandy - 1/2 Lb almonds blanched & pounded fine with Rosewater put the spice in the Brandy, before the flour is added. Bake 3 hours or more in a slow oven. -another- Mrs Butler 1 Lb flour - 1 of sugar - 3/4 of butter - 2 of seeded raisins - 2 of currants - 1 of citron - 1/2 of mace 1 wineglass brandy - 1 of wine - 10 eggs - 1 teaspoon saleratus - sugar & butter to a cream yolks & whites, flour stirred gradually - wine brandy & spice - fruit next - bake 2 hours if loaves are thick - the flour is to be sifted & browned.