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New England cookbook, 1825-1870
Page 110
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of podered white sugar then add the almonds. When the almonds are well mixed in drop the mixture in small parsels on buttered baking plates sift sugar over them and bake in a slow oven Dough Nutts make 1 qt of sponge let it rise 1 lb sugar 4 eggs 1 pint of Milk 3/4 lb of Butter Mrs D Wit Mountain Cake 1 lb Flour 1 lb Sugar 1 cup of [Foam?] Milk 5 eggs 1 teaspoonful [water?] 1/2 lb butter
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of podered white sugar then add the almonds. When the almonds are well mixed in drop the mixture in small parsels on buttered baking plates sift sugar over them and bake in a slow oven Dough Nutts make 1 qt of sponge let it rise 1 lb sugar 4 eggs 1 pint of Milk 3/4 lb of Butter Mrs D Wit Mountain Cake 1 lb Flour 1 lb Sugar 1 cup of [Foam?] Milk 5 eggs 1 teaspoonful [water?] 1/2 lb butter
Szathmary Culinary Manuscripts and Cookbooks
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