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American cookbook, ca. 1850
Page 3
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Gooseberry Biscuits Take half a peck of full grown green Gooseberries, before they begin to ripen, pick them, and tie them close in a jar, put them into a Pan of Water, and boil them 'till quite soft, rub the pulp through a sieve, to which add an equal weight of bruised lump sugar and to every pound of pulp put the white of one Egg, beat all together for two Hours, and then drop them upon Paper, and let them dry in the Tin Potatoe Spunge Cake Three quarters of a pound of the flour of Potatoes, three quarters of a pound of loaf sugar, mix'd well together, twelve Eggs, and half of the white only beaten up, 15 drops of essence of lemon peal The flour put in by degrees, and well beaten together for half an Hour To be bake slowly in a Tin (previously Butter'd) The Tin 10 Inches long, 6 3/4 wide, 1 3/4 deep in the clear.
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Gooseberry Biscuits Take half a peck of full grown green Gooseberries, before they begin to ripen, pick them, and tie them close in a jar, put them into a Pan of Water, and boil them 'till quite soft, rub the pulp through a sieve, to which add an equal weight of bruised lump sugar and to every pound of pulp put the white of one Egg, beat all together for two Hours, and then drop them upon Paper, and let them dry in the Tin Potatoe Spunge Cake Three quarters of a pound of the flour of Potatoes, three quarters of a pound of loaf sugar, mix'd well together, twelve Eggs, and half of the white only beaten up, 15 drops of essence of lemon peal The flour put in by degrees, and well beaten together for half an Hour To be bake slowly in a Tin (previously Butter'd) The Tin 10 Inches long, 6 3/4 wide, 1 3/4 deep in the clear.
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