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American cookbook, ca. 1850
Page 100
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Plum Cake Mrs Saward 1 lb fine flour 1 lb loaf sugar 2 lb currants 1 lb of Butter 8 Eggs 1/4 lb lemon & citron peel 3 oz Jordan Almonds 1/4 oz of bitter ditto butter a tin well & bake 2 hours in a slow oven Bread Cake Mrs S 2 lbs Light [leaven?] 1 lb of fine Moist Sugar 1/2 lb of butter 4 Eggs 3 ozs Jordan Almonds 1/4 oz bitter do. 2 oz of Ground Ginger or Carraway seeds Lemon Cheese Cakes Mrs. S. Grate the peel of 1 lemon & the yolks of 3 Eggs & mix well together beat in 1/4 lb Sifted Sugar Melt 6 oz of butter & when almost cold add to the rest with the juice of one lemon Ground Rice like Blancmange Mrs. S. 1 qt of milk 1/4 lb ground rice 1 oz of Sweet Almonds a few bitter do. sugar to taste Cinnamon & grated lemon peel may be added Boil over a slow fire till it is thick in the spoon Arrow Root Blancmange Mrs. S. 3 oz of Arrow root 1 qt of New Milk 12 bitter almonds blanch & pound them & put them with lemon peel into the milk cold give it a boil, then strain it & mix your arrow root sweeten to taste & boil about ten minutes put it into a mould hot & it will turn out when cold
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Plum Cake Mrs Saward 1 lb fine flour 1 lb loaf sugar 2 lb currants 1 lb of Butter 8 Eggs 1/4 lb lemon & citron peel 3 oz Jordan Almonds 1/4 oz of bitter ditto butter a tin well & bake 2 hours in a slow oven Bread Cake Mrs S 2 lbs Light [leaven?] 1 lb of fine Moist Sugar 1/2 lb of butter 4 Eggs 3 ozs Jordan Almonds 1/4 oz bitter do. 2 oz of Ground Ginger or Carraway seeds Lemon Cheese Cakes Mrs. S. Grate the peel of 1 lemon & the yolks of 3 Eggs & mix well together beat in 1/4 lb Sifted Sugar Melt 6 oz of butter & when almost cold add to the rest with the juice of one lemon Ground Rice like Blancmange Mrs. S. 1 qt of milk 1/4 lb ground rice 1 oz of Sweet Almonds a few bitter do. sugar to taste Cinnamon & grated lemon peel may be added Boil over a slow fire till it is thick in the spoon Arrow Root Blancmange Mrs. S. 3 oz of Arrow root 1 qt of New Milk 12 bitter almonds blanch & pound them & put them with lemon peel into the milk cold give it a boil, then strain it & mix your arrow root sweeten to taste & boil about ten minutes put it into a mould hot & it will turn out when cold
Szathmary Culinary Manuscripts and Cookbooks
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