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New England cookbook, 1855-1934
Page 14
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Cookies Twenty ounces of sugar, 2 cups of milk, ten do of butter - 2 teaspoons ful of pearlash. 2 eggs - Ginger to your taste. Drops Take one pound of flour, three quarters pd of sugar, half pd of butter, 4 eggs, a glass of rose water, carraway seeds, or nutmeg if you like - drop it on tins Seed Cake To half a peck of flour, add a pd & half of butter melted in a pint of new milk, one pound of sugar, & half a pint of allspice put in half a pint of yeast, & two ounces of carraway seeds; raise it before the fire. Little White Cakes Dry half a pound of flour, rub into it a very little pounded sugar, one ounce of butter, one egg, a few carraway seeds, & as much milk & water as will make a paste; roll it thin - cut it with the top of a canister or anything you choose. Bake fifteen minutes on tin plates.
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Cookies Twenty ounces of sugar, 2 cups of milk, ten do of butter - 2 teaspoons ful of pearlash. 2 eggs - Ginger to your taste. Drops Take one pound of flour, three quarters pd of sugar, half pd of butter, 4 eggs, a glass of rose water, carraway seeds, or nutmeg if you like - drop it on tins Seed Cake To half a peck of flour, add a pd & half of butter melted in a pint of new milk, one pound of sugar, & half a pint of allspice put in half a pint of yeast, & two ounces of carraway seeds; raise it before the fire. Little White Cakes Dry half a pound of flour, rub into it a very little pounded sugar, one ounce of butter, one egg, a few carraway seeds, & as much milk & water as will make a paste; roll it thin - cut it with the top of a canister or anything you choose. Bake fifteen minutes on tin plates.
Szathmary Culinary Manuscripts and Cookbooks
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