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American cookbook, ca. 1850
Page 8
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Gooseberry Cheese To six pounds of red gooseberries when pick'd and prick'd put one pound and half of loaf sugar let them stand together for twelve hours, then boil them over a slow fire, for three hours, NB sometimes they take longer boiling Plum Cake One pound of butter beat to a cream one pound of sugar beat and sifted, one pound of flour, nine eggs, leave out four whites, a large cup of brandy, a little mace, nutmeg, twelve or fourteen cloves, beat all these well together, then add two pounds and a half of currrants well wash'd and dry'd, add [sweet?] and almonds to your taste. NB this cake will take four hours baking To make Crumplets Half a pound of flour, two ounces of butter, the yolks of two eggs and the white of one, six ounces of sugar very roughly broke, nearly two ounces of bitter almonds chopped very fine, half an ounce of sweet almonds
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Gooseberry Cheese To six pounds of red gooseberries when pick'd and prick'd put one pound and half of loaf sugar let them stand together for twelve hours, then boil them over a slow fire, for three hours, NB sometimes they take longer boiling Plum Cake One pound of butter beat to a cream one pound of sugar beat and sifted, one pound of flour, nine eggs, leave out four whites, a large cup of brandy, a little mace, nutmeg, twelve or fourteen cloves, beat all these well together, then add two pounds and a half of currrants well wash'd and dry'd, add [sweet?] and almonds to your taste. NB this cake will take four hours baking To make Crumplets Half a pound of flour, two ounces of butter, the yolks of two eggs and the white of one, six ounces of sugar very roughly broke, nearly two ounces of bitter almonds chopped very fine, half an ounce of sweet almonds
Szathmary Culinary Manuscripts and Cookbooks
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