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New England cookbook, 1855-1934
Page 64
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Buns 1/2 cup of yeast, 1 1/2 sweet milk, (or water) 1/2 cup of sugar - stir it to a thick batter let it rise over night, in the morning add 1 cup of sugar 1/2 cup butter, a small teaspoonfull of saleratus - stir as stiff as biscuits - let it stand till light mould, and raise, and bake. Sugar Snaps 1 cup butter , 2 do sugar, 3 eggs - one teaspoonfull of soda - one ginger and flour to roll Cream Cakes (outside) 2 cups flour, 1/2 do butter 1/2 pt of cold water Boil the water and butter together, and stir the flour in gradually while boiling Let it cool, then add five eggs - a pinch of saleratus and a little salt - Drop the mixture on tins and back in a quick oven Inside Cream cakes 1 pint milk, 1 cup white sugar 1/2 cup flour 2 eggs - beat the eggs sugar and flour together and stir them in the milk while boiling, Flavor with lemon or Vanilla. Cut a slit in the side of each cake and put in the filling after the Cakes are cool.
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Buns 1/2 cup of yeast, 1 1/2 sweet milk, (or water) 1/2 cup of sugar - stir it to a thick batter let it rise over night, in the morning add 1 cup of sugar 1/2 cup butter, a small teaspoonfull of saleratus - stir as stiff as biscuits - let it stand till light mould, and raise, and bake. Sugar Snaps 1 cup butter , 2 do sugar, 3 eggs - one teaspoonfull of soda - one ginger and flour to roll Cream Cakes (outside) 2 cups flour, 1/2 do butter 1/2 pt of cold water Boil the water and butter together, and stir the flour in gradually while boiling Let it cool, then add five eggs - a pinch of saleratus and a little salt - Drop the mixture on tins and back in a quick oven Inside Cream cakes 1 pint milk, 1 cup white sugar 1/2 cup flour 2 eggs - beat the eggs sugar and flour together and stir them in the milk while boiling, Flavor with lemon or Vanilla. Cut a slit in the side of each cake and put in the filling after the Cakes are cool.
Szathmary Culinary Manuscripts and Cookbooks
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