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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 121
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-Cake- Fancy. Mrs Bakers Bake 3 thin sponge cakes (plate size) the mixture to be put between them like jelly. 1/2 cup flour - 1 of sugar - 2 eggs - 1 pint milk scald the milk with rind of lemon strain it add the eggs, flour & sugar - put it over the fire & stir until it thickens - set it to cool before putting it between the cakes - it is very nice. Wm. Shorter Jelley. 1 Lb flour - 3/4 of sugar - 1/2 of butter 1 cup milk - 6 eggs - 1 teaspoon yeast powder. "2 egg." - Bake in muffin rings - Clara Gibbs 1 cup butter - 2 of sugar - 2 eggs - 1 cup milk into which dissolve 1 teaspoon soda 4 cups flour mixed with 2 teaspoons C tartar "Mrs. Barkers' pint bowl" Ditto 1/2 bowls flour - 1 of sugar - 1 of butter 6 eggs - 1 wineglass brandy - 1 cup milk - mace cinnamon - cloves - citron - plenty raisins.
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-Cake- Fancy. Mrs Bakers Bake 3 thin sponge cakes (plate size) the mixture to be put between them like jelly. 1/2 cup flour - 1 of sugar - 2 eggs - 1 pint milk scald the milk with rind of lemon strain it add the eggs, flour & sugar - put it over the fire & stir until it thickens - set it to cool before putting it between the cakes - it is very nice. Wm. Shorter Jelley. 1 Lb flour - 3/4 of sugar - 1/2 of butter 1 cup milk - 6 eggs - 1 teaspoon yeast powder. "2 egg." - Bake in muffin rings - Clara Gibbs 1 cup butter - 2 of sugar - 2 eggs - 1 cup milk into which dissolve 1 teaspoon soda 4 cups flour mixed with 2 teaspoons C tartar "Mrs. Barkers' pint bowl" Ditto 1/2 bowls flour - 1 of sugar - 1 of butter 6 eggs - 1 wineglass brandy - 1 cup milk - mace cinnamon - cloves - citron - plenty raisins.
Szathmary Culinary Manuscripts and Cookbooks
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