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New England cookbook, 1855-1934
Page 61
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Molasses Gingerbreads (From Mrs Elliote 1 cup Molasses 1/2 [do?] of sour Milk - butter size of an egg - 2 eggs - teaspoonfull of sleratus - Flour enough to make it into a stiff batter. This quantity makes two nice loaves. [Illegible] 1865 Apple Cake (Mrs Wells Soak two cups of dried apples over night, chop them, add two and a half cups of Molasses and let it simmer two hours. One cup of lard one cup of sweet milk - two teaspoonsfull of saleratus, five cups of flour two eggs - (a little salt if lard is used alone). It is better with half butter. Two teaspoosfull of cloves, one of Cinnamon, and part of a nutmeg. - (Corn Cakes One cup of milk, 3 eggs, a tablespoon full of butter, a pint of meal, a little salt. Beat the eggs very light and add them to the other ingrediets. Bake it in a pan over a quick fire -
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Molasses Gingerbreads (From Mrs Elliote 1 cup Molasses 1/2 [do?] of sour Milk - butter size of an egg - 2 eggs - teaspoonfull of sleratus - Flour enough to make it into a stiff batter. This quantity makes two nice loaves. [Illegible] 1865 Apple Cake (Mrs Wells Soak two cups of dried apples over night, chop them, add two and a half cups of Molasses and let it simmer two hours. One cup of lard one cup of sweet milk - two teaspoonsfull of saleratus, five cups of flour two eggs - (a little salt if lard is used alone). It is better with half butter. Two teaspoosfull of cloves, one of Cinnamon, and part of a nutmeg. - (Corn Cakes One cup of milk, 3 eggs, a tablespoon full of butter, a pint of meal, a little salt. Beat the eggs very light and add them to the other ingrediets. Bake it in a pan over a quick fire -
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