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New England cookbook, 1855-1934
Page 30
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Spanish Fritters. Cut the soft part of a loaf of bread in length, as thick as you finger of any shape you please Soak them in a mixture of cream, powdered sugar, cinnamon & one egg - When well soaked fry them of a nice brown & serve with wine sauce. Icing for cakes 8 teaspoons of fine white sifted sugar to one white of an egg - beaten light. Ginger Nuts 1 lb butter, 1 do of sugar, 1/2 lb ginger & do of flour - 1 qt of molasses Buns 1 lb sugar - 1 do butter, 1 qt of milk, 4 eggs flour enough for a stiff dough. Democrats from HMa book 1/4 lb of butter 1/2 lb of sugar, 2 saucers of flour, 1 pint of milk - rub the flour & sugar together warm the milk & butter, pour it on the flour & beat it into a batter - beat 3 eggs to a froth, mix them well in the batter with 2 spoonsful of yeast, a fine currant-brandy wine & a little cinnamon Bake them in small tins. Taffeta From Mrs Neal. Boil 1 pint of molasses - 3 table spoonsful of ginger [1?] teaspoonful of saleratus dissolved in hot water - flour enough to make it roll out - on tins - bake it 15 minutes
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Spanish Fritters. Cut the soft part of a loaf of bread in length, as thick as you finger of any shape you please Soak them in a mixture of cream, powdered sugar, cinnamon & one egg - When well soaked fry them of a nice brown & serve with wine sauce. Icing for cakes 8 teaspoons of fine white sifted sugar to one white of an egg - beaten light. Ginger Nuts 1 lb butter, 1 do of sugar, 1/2 lb ginger & do of flour - 1 qt of molasses Buns 1 lb sugar - 1 do butter, 1 qt of milk, 4 eggs flour enough for a stiff dough. Democrats from HMa book 1/4 lb of butter 1/2 lb of sugar, 2 saucers of flour, 1 pint of milk - rub the flour & sugar together warm the milk & butter, pour it on the flour & beat it into a batter - beat 3 eggs to a froth, mix them well in the batter with 2 spoonsful of yeast, a fine currant-brandy wine & a little cinnamon Bake them in small tins. Taffeta From Mrs Neal. Boil 1 pint of molasses - 3 table spoonsful of ginger [1?] teaspoonful of saleratus dissolved in hot water - flour enough to make it roll out - on tins - bake it 15 minutes
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