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Abigail Wellington Townsend cookbook, circa 1840
Page 46
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Cup Cakes 5 cups of flour 5 eggs 3 cups of sugar 1 cup of milk 1 of butter a spoonfull of pearlash 15 drops of essence of lemmon Short Gingerbread 1 lb flour 6 oz sugar 5 oz butter 3 eggs 1 teaspoonful pearlash 1 oz ginger
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Cup Cakes 5 cups of flour 5 eggs 3 cups of sugar 1 cup of milk 1 of butter a spoonfull of pearlash 15 drops of essence of lemmon Short Gingerbread 1 lb flour 6 oz sugar 5 oz butter 3 eggs 1 teaspoonful pearlash 1 oz ginger
Szathmary Culinary Manuscripts and Cookbooks
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