DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1838-1851

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Rusk
melt half a pound of butter and mix it with two thirds of a pint of milk flour to make a thick batter. add three tablespoonsful of yeast and set the butter in a warm place to rise. when light beat two eggs with half a pound of roolled sugar work it into the batter with the hand add a teaspoonful of salt a teaspoonful of cinnamon and flour them sufficiently stiff to mould up. mould them up into cakes of the size you would make biscuit lay them on flat tins previously buttered let them remain till of a spongy lightness before baking they will bake in a quick oven in the course of fifteen minutes
Cream Cake
mix half a pint of thick cream with the same quantity of milk four eggs and flour to render them stiff enough to drop on buttered tins they should be dropped by the large spoonful several inches apart and baked in a quick oven. New years Cookies 1 Cup butter 2 of sugar 1 tumbler of water and salaratus

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Rusk melt half a pound of butter and mix it with two thirds of a pint of milk flour to make a thick batter. add three tablespoonsful of yeast and set the butter in a warm place to rise. when light beat two eggs with half a pound of roolled sugar work it into the batter with the hand add a teaspoonful of salt a teaspoonful of cinnamon and flour them sufficiently stiff to mould up. mould them up into cakes of the size you would make biscuit lay them on flat tins previously buttered let them remain till of a spongy lightness before baking they will bake in a quick oven in the course of fifteen minutes Cream Cake mix half a pint of thick cream with the same quantity of milk four eggs and flour to render them stiff enough to drop on buttered tins they should be dropped by the large spoonful several inches apart and baked in a quick oven. New years Cookies 1 Cup butter 2 of sugar 1 tumbler of water and salaratus