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New England cookbook, 1855-1934
Page 38
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Drop Cakes from Mrs. McG - 1 pint sweet milk 2 eggs - a little salt Flour enough to make a batter thick as flat jacks Cream Cakes - 1 pint water 1/2 lb butter 3/4 " flour - Boil the butter and water together & stir in the flour while boiling - let it cool afterwards add ten eggs whites & yolks beaten seperately - 1/2 teaspoon full of soda - Drop this mixture on tins. Bake in a quick oven 15 or 20 minutes. For Inside of Cakes - 1 quart of milk 1 cup of flour 2 do of sugar 4 eggs - Beat the eggs, sugar & flour together & stir into the milk while boiling when it is cool, flavor with oil of lemon. When the outside is baked open at the side put in a table spoon full.
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Drop Cakes from Mrs. McG - 1 pint sweet milk 2 eggs - a little salt Flour enough to make a batter thick as flat jacks Cream Cakes - 1 pint water 1/2 lb butter 3/4 " flour - Boil the butter and water together & stir in the flour while boiling - let it cool afterwards add ten eggs whites & yolks beaten seperately - 1/2 teaspoon full of soda - Drop this mixture on tins. Bake in a quick oven 15 or 20 minutes. For Inside of Cakes - 1 quart of milk 1 cup of flour 2 do of sugar 4 eggs - Beat the eggs, sugar & flour together & stir into the milk while boiling when it is cool, flavor with oil of lemon. When the outside is baked open at the side put in a table spoon full.
Szathmary Culinary Manuscripts and Cookbooks
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