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New England cookbook, 1825-1870
Page 57
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Loaf Cake 2 pounds of flour leave half a pound to sprinkle in at the last, one pound of butter one pound of powdered sugar four eggs one pound of raisons stoned one pound of currants washed and dried half a pint of milk half a glass of wine half a glass of brandy a tablespoonful of spice, mixed, mace, nutmeg and cinnamon half a pint of the best yeast. Cut up the butter in the milk and warm it until the butter is soft stir it
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Loaf Cake 2 pounds of flour leave half a pound to sprinkle in at the last, one pound of butter one pound of powdered sugar four eggs one pound of raisons stoned one pound of currants washed and dried half a pint of milk half a glass of wine half a glass of brandy a tablespoonful of spice, mixed, mace, nutmeg and cinnamon half a pint of the best yeast. Cut up the butter in the milk and warm it until the butter is soft stir it
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