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New England cookbook, 1855-1934
Page 80
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Feather Cake Sugar one cup Milk do do- 2 1/2 cups flour 1 teaspoonful of Shortening - 2 do Cream Tartar 1 do Saleratus 1 egg Black Cake 1 lb Sugar 1 do butter 1 do flour Ten eggs - Brandy one gill 2 lbs stoned raisins 2 do currants mace, nutmeg & cloves to flavor - Quince for the Table Bake the Quinces, remove the skin, slice, and serve with cream and sugar - Mock apple pie. 1 teaspoonful tartaric acid, one cup of sugar 1 cup of bread crumbs, one egg - 1 pint of water nutmeg - or any spice to suit the taste. This will make three pies. - Tip top Cake Half cup of butter, 2 cups sugar, 2 eggs - 1 teaspoonful of soda - 1 cup sweet milk, 2 cups of flour 2 teaspoonful of cream tartar. Dough Nuts - One cup of Sugar - 1 do milk - 1 teaspoonful of Soda a little salt - spice to suit - 2 do cream of Tartar, 2 eggs Love Cake Three eggs, five ounces sugar, six ounces flour - salt - [wine?] or rose water - to be dropped, & sugar sprinkled on before baking -
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Feather Cake Sugar one cup Milk do do- 2 1/2 cups flour 1 teaspoonful of Shortening - 2 do Cream Tartar 1 do Saleratus 1 egg Black Cake 1 lb Sugar 1 do butter 1 do flour Ten eggs - Brandy one gill 2 lbs stoned raisins 2 do currants mace, nutmeg & cloves to flavor - Quince for the Table Bake the Quinces, remove the skin, slice, and serve with cream and sugar - Mock apple pie. 1 teaspoonful tartaric acid, one cup of sugar 1 cup of bread crumbs, one egg - 1 pint of water nutmeg - or any spice to suit the taste. This will make three pies. - Tip top Cake Half cup of butter, 2 cups sugar, 2 eggs - 1 teaspoonful of soda - 1 cup sweet milk, 2 cups of flour 2 teaspoonful of cream tartar. Dough Nuts - One cup of Sugar - 1 do milk - 1 teaspoonful of Soda a little salt - spice to suit - 2 do cream of Tartar, 2 eggs Love Cake Three eggs, five ounces sugar, six ounces flour - salt - [wine?] or rose water - to be dropped, & sugar sprinkled on before baking -
Szathmary Culinary Manuscripts and Cookbooks
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