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American cookbook, 1838-1851
Page 5
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in the morning put in the other butter and sugar and 4 eggs and half a gill of spirits, and let it raise before you bake it Plumps and spices as you please Another Take one tea cupfull of sugar one of butter two of emptings 4 eggs and flour sufficient to make it stiff wet it up over night and a pint of milk Another Take half A pound of butter and half A pint cream and milk two eggs knead it up stiff. Another 2 tea cups full of sugar 2 of butter 1 of milk 3 eggs a little perlash Another 1 tea cupfull of sugar 1 of cream 4 eggs 4 cups of flour a little perlash New Years Cookies 1 cup butter 2 sugar 1 pint milk 1 eggs small teaspoon of perlash nutmeg Composition Cake 1 3/4 lb flour 1 1/4 sugar 4 eggs 1 pint milk 1 nutmeg 1 teaspoon perlash 1 lb rasins 1 glass wine
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in the morning put in the other butter and sugar and 4 eggs and half a gill of spirits, and let it raise before you bake it Plumps and spices as you please Another Take one tea cupfull of sugar one of butter two of emptings 4 eggs and flour sufficient to make it stiff wet it up over night and a pint of milk Another Take half A pound of butter and half A pint cream and milk two eggs knead it up stiff. Another 2 tea cups full of sugar 2 of butter 1 of milk 3 eggs a little perlash Another 1 tea cupfull of sugar 1 of cream 4 eggs 4 cups of flour a little perlash New Years Cookies 1 cup butter 2 sugar 1 pint milk 1 eggs small teaspoon of perlash nutmeg Composition Cake 1 3/4 lb flour 1 1/4 sugar 4 eggs 1 pint milk 1 nutmeg 1 teaspoon perlash 1 lb rasins 1 glass wine
Szathmary Culinary Manuscripts and Cookbooks
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