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New England cookbook, 1855-1934
Page 42
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Cocoa Nut Cakes (from Mrs. Elliot) Equal portions of cocoa nut & sugar, add rose water or lemon & the white of one egg - (enough for a plate full). Batter Pudding (from Mrs. Wells) - 3 cups of sour milk - 3 spoons full of saleratus - 4 eggs - 3 cups of flour - a little salt - steam it - keep the water boiling all the time till the pudding is done. Cocoa Nut Cake - One pound of cocoa nut grated, 1 do of sugar - half pd of butter 3 quarters of a pd of flour & six eggs From Mrs. Lordon Almond Cake - One pd of white sugar, 1/2 lb of butter - 3/4 do of flour, 2 ounces of bitter Almonds & the whites of sixteen eggs. (Recipe from Mrs. Lordon Great Rolls Jumbles - 1 lb butter, 1 lb sugar 1/2 do flour 4 eggs
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Cocoa Nut Cakes (from Mrs. Elliot) Equal portions of cocoa nut & sugar, add rose water or lemon & the white of one egg - (enough for a plate full). Batter Pudding (from Mrs. Wells) - 3 cups of sour milk - 3 spoons full of saleratus - 4 eggs - 3 cups of flour - a little salt - steam it - keep the water boiling all the time till the pudding is done. Cocoa Nut Cake - One pound of cocoa nut grated, 1 do of sugar - half pd of butter 3 quarters of a pd of flour & six eggs From Mrs. Lordon Almond Cake - One pd of white sugar, 1/2 lb of butter - 3/4 do of flour, 2 ounces of bitter Almonds & the whites of sixteen eggs. (Recipe from Mrs. Lordon Great Rolls Jumbles - 1 lb butter, 1 lb sugar 1/2 do flour 4 eggs
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