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New England cookbook, 1855-1934
Page 63
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Cake (from H A Elliott) 1 pint of flour, Half pint of sugar, 3 eggs - 1/2 cup of cream, butter about the size of an egg. Good plain Cakes (TeaCake) 1 cup white sugar 1/2 cup butter, 1 cup sweet milk, 1 egg 1/2 teaspoon of soda, 1 do cream tartar, flour enough to make it like soft ginger bread Flavor with lemon - (This rule makes a loaf) Cup Cakes Five cups of flour, 3 do of nice sugar, 1 cup butter, 4 eggs - 1 cup of good buttermilk with soda enough to sweeten - nutmeg Varieties sugar 2 large spoonful 2 eggs beaten light, teaspoon of salt. The egg thickened with flour to roll as thin as a wafer - Cut in strips an inch wide and 4 inches long, then wind around your finger and fry in [cymballs?]
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Cake (from H A Elliott) 1 pint of flour, Half pint of sugar, 3 eggs - 1/2 cup of cream, butter about the size of an egg. Good plain Cakes (TeaCake) 1 cup white sugar 1/2 cup butter, 1 cup sweet milk, 1 egg 1/2 teaspoon of soda, 1 do cream tartar, flour enough to make it like soft ginger bread Flavor with lemon - (This rule makes a loaf) Cup Cakes Five cups of flour, 3 do of nice sugar, 1 cup butter, 4 eggs - 1 cup of good buttermilk with soda enough to sweeten - nutmeg Varieties sugar 2 large spoonful 2 eggs beaten light, teaspoon of salt. The egg thickened with flour to roll as thin as a wafer - Cut in strips an inch wide and 4 inches long, then wind around your finger and fry in [cymballs?]
Szathmary Culinary Manuscripts and Cookbooks
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