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New England cookbook, 1855-1934
Page 19
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Receipt from Mrs. Coffin for making Wedding Cake in 1834 Half this quantity will make four loaves Ten pds of flour, ten do of butter, & ten do of sugar - 70 eggs, thirty pds of currants two & half pds of box raisins, stoned and chopped. 5 lbs of Citron, three pds of almonds blanched & pounded to a paste quart of wine, pint of brandy, half pint of rose water; the peal of four lemons grated & juice of two - quarter of a pd of mace, an ounce of nutmegs, an of a pd of cloves, cinnamon & allspice one pint of molasses & saleratus enough to make a foam. Heat the oven two hours with hard wood. & let it cool down three quarters of an hour. Before putting in the fruit rub it with flour - Grease the pans with lard, then cut white paper in shape of the pans & grease it with lard & put your cake in. Frosting for 4 loaves of cake 24 teaspoonsfull of powdered sugar sifted through a fine sieve, the whites of three eggs beaten to a froth, a little rose water or extract of lemon,
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Receipt from Mrs. Coffin for making Wedding Cake in 1834 Half this quantity will make four loaves Ten pds of flour, ten do of butter, & ten do of sugar - 70 eggs, thirty pds of currants two & half pds of box raisins, stoned and chopped. 5 lbs of Citron, three pds of almonds blanched & pounded to a paste quart of wine, pint of brandy, half pint of rose water; the peal of four lemons grated & juice of two - quarter of a pd of mace, an ounce of nutmegs, an of a pd of cloves, cinnamon & allspice one pint of molasses & saleratus enough to make a foam. Heat the oven two hours with hard wood. & let it cool down three quarters of an hour. Before putting in the fruit rub it with flour - Grease the pans with lard, then cut white paper in shape of the pans & grease it with lard & put your cake in. Frosting for 4 loaves of cake 24 teaspoonsfull of powdered sugar sifted through a fine sieve, the whites of three eggs beaten to a froth, a little rose water or extract of lemon,
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