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American cookbook, 1838-1851
Page 3
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Shrewbury Cake 1 lb flour, 1/4 lb sugar, 1/4 lb butter, 4 eggs, 1 nutmeg, 1 glass of brandy Clove Cake 3 lb flour 1 lb butter 1 lb sugar 3 eggs two spoonfulls cloves mix it with molasses, Cake. 1 teacup butter 2 sugar, 3 flour and 4 eggs Cookies 1 cup butter, sugar, 1 egg and flour To boil Ham it should be boiled in A large quantity of water and that for A long time - one quarter of an hour for each pound. the ham is most palitable when cold, and should be sent to the table with eggs, horse-radish and mustard, This affords A cheap repast at any time day Bread pudding 1 lb of soft bread or biscuit soaked in 1 quart of milk run through A sieve or collender 7 eggs
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Shrewbury Cake 1 lb flour, 1/4 lb sugar, 1/4 lb butter, 4 eggs, 1 nutmeg, 1 glass of brandy Clove Cake 3 lb flour 1 lb butter 1 lb sugar 3 eggs two spoonfulls cloves mix it with molasses, Cake. 1 teacup butter 2 sugar, 3 flour and 4 eggs Cookies 1 cup butter, sugar, 1 egg and flour To boil Ham it should be boiled in A large quantity of water and that for A long time - one quarter of an hour for each pound. the ham is most palitable when cold, and should be sent to the table with eggs, horse-radish and mustard, This affords A cheap repast at any time day Bread pudding 1 lb of soft bread or biscuit soaked in 1 quart of milk run through A sieve or collender 7 eggs
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