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New England cookbook, 1855-1934
Page 22
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Paste cakes Mix with water 1 pd flour to three quarters of a pd of butter - put butter in at once & roll out three times - after your cakes are baked let them stand till cold - then put in your cranberry or apple - or preserve - From Mrs Elliott. Nuts Quart of flour & a pint of sugar, six eggs, one cup of cream & butter about the size of a hens egg. - From Mrs Elliott New receipt for making bread From Mrs Elliott Take a pint of milk & a teaspoonful of saleratus pulverised, two teaspoonfull of salt, two of cream of Tartar - then take about as much flour as will mix the milk & put the tartar with that, mix it in thoroughly & dissolve the saleratus in a little milk & then put the whole of the milk in the flour, & make it just stiff enough to roll out in cakes for tea. It must not stand after it is made, but baked immediately Cream Tartar Cakes
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Paste cakes Mix with water 1 pd flour to three quarters of a pd of butter - put butter in at once & roll out three times - after your cakes are baked let them stand till cold - then put in your cranberry or apple - or preserve - From Mrs Elliott. Nuts Quart of flour & a pint of sugar, six eggs, one cup of cream & butter about the size of a hens egg. - From Mrs Elliott New receipt for making bread From Mrs Elliott Take a pint of milk & a teaspoonful of saleratus pulverised, two teaspoonfull of salt, two of cream of Tartar - then take about as much flour as will mix the milk & put the tartar with that, mix it in thoroughly & dissolve the saleratus in a little milk & then put the whole of the milk in the flour, & make it just stiff enough to roll out in cakes for tea. It must not stand after it is made, but baked immediately Cream Tartar Cakes
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