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Abigail Wellington Townsend cookbook, circa 1840
Page 61
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Plumb Cake 6 lbs of Flour 4 of Sugar 2 1/2 of Butter 5 lbs of Fruit 6 spoonsfull of Pearlash 3 glasses of Brandy 12 Eggs = 7 Nutmegs 3 pts of New Milk 1 pt of Molasses Cloves & Cinnamon to your taste Washington Cake [illegible] lbs of flour, one quart of milk, with an ounce of butter, heated together; put the milk and butter into the flour when it is about lukewarm, add a penny's worth of yeast, three eggs, a teaspoonful of salt, place it in pans over night, and bake it in the morning in a quick oven for three quarters of an hour.
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Plumb Cake 6 lbs of Flour 4 of Sugar 2 1/2 of Butter 5 lbs of Fruit 6 spoonsfull of Pearlash 3 glasses of Brandy 12 Eggs = 7 Nutmegs 3 pts of New Milk 1 pt of Molasses Cloves & Cinnamon to your taste Washington Cake [illegible] lbs of flour, one quart of milk, with an ounce of butter, heated together; put the milk and butter into the flour when it is about lukewarm, add a penny's worth of yeast, three eggs, a teaspoonful of salt, place it in pans over night, and bake it in the morning in a quick oven for three quarters of an hour.
Szathmary Culinary Manuscripts and Cookbooks
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