DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1850-1870

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Drop Cakes
Take one quart of new milk, 5 eggs, two thirds rye flour & 1 third wheat.  Make them sufficiently thick to make into cake to bake in the bottom of an oven 3/4 of an hour to bake.  Indian the same, only 2/3 indian, 1/3 wheat
Tomatoe Catsup
Take 1/2 bushel of tomatoes.  Slice them through the middle, being careful to take out the stems, or any black specks,  or unsoundness.  To this quantity 1/2 pint of salt is required. Put a layer in a tub, (over night) then sprinkle with salt, then another layer, and so on; let them remain until morning.  Then put them into a kettle and boil with skins on, until they boil soft then strain through a hair or very close wire sieve.  Then boil again, until 1/2 is boiled away. Skim off the scum, being careful to not let them burn, they require constant watching.  Take whole cloves, allspice, Cayenne or black pepper whole, according to taste.  Cover it all airtight and let is stand, until perfectly cool.

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Drop Cakes Take one quart of new milk, 5 eggs, two thirds rye flour & 1 third wheat. Make them sufficiently thick to make into cake to bake in the bottom of an oven 3/4 of an hour to bake. Indian the same, only 2/3 indian, 1/3 wheat Tomatoe Catsup Take 1/2 bushel of tomatoes. Slice them through the middle, being careful to take out the stems, or any black specks, or unsoundness. To this quantity 1/2 pint of salt is required. Put a layer in a tub, (over night) then sprinkle with salt, then another layer, and so on; let them remain until morning. Then put them into a kettle and boil with skins on, until they boil soft then strain through a hair or very close wire sieve. Then boil again, until 1/2 is boiled away. Skim off the scum, being careful to not let them burn, they require constant watching. Take whole cloves, allspice, Cayenne or black pepper whole, according to taste. Cover it all airtight and let is stand, until perfectly cool.