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New England cookbook, 1825-1870
Page 21
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Soft Pearlash Cake 1 lb Sugar 1/2 pint cream 4 eggs 1/2 lb butter a tea spoonful of pearlash & as much flour as will make it a stiff batter -- Tea cup cake 3 Eggs 2 1/2 teacups of sugar 2 tea cups of cream 1 tea cup of butter 1 tea spoonful of pearlash as much flour as for pound cake --
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Soft Pearlash Cake 1 lb Sugar 1/2 pint cream 4 eggs 1/2 lb butter a tea spoonful of pearlash & as much flour as will make it a stiff batter -- Tea cup cake 3 Eggs 2 1/2 teacups of sugar 2 tea cups of cream 1 tea cup of butter 1 tea spoonful of pearlash as much flour as for pound cake --
Szathmary Culinary Manuscripts and Cookbooks
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