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New England cookbook, 1825-1870
Page 50
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1 New York Cup Cake Four Eggs Four cups of sifted cups of sugar one cup of butter one cup of rich milk one glass of White wine. A nutmeg a tea spoonful of cinamon a tea spoon of Pearlash. 2 Crullers Half a Pound of butter Three quarters of a Pound of Sugar Six Eggs Two pounds of Sifted flour a Nutmeg a teaspoonful of cinamon a tablespoonful of rose water
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1 New York Cup Cake Four Eggs Four cups of sifted cups of sugar one cup of butter one cup of rich milk one glass of White wine. A nutmeg a tea spoonful of cinamon a tea spoon of Pearlash. 2 Crullers Half a Pound of butter Three quarters of a Pound of Sugar Six Eggs Two pounds of Sifted flour a Nutmeg a teaspoonful of cinamon a tablespoonful of rose water
Szathmary Culinary Manuscripts and Cookbooks
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