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New England cookbook, 1855-1934
Page 84
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Black Cake - (It will keep a year) Flour one pound, butter one lb - Sugar 1 lb- Ten eggs - gill of brandy - 2 lbs currants 2 lbs stoned raisins - (chopped) add mace nutmeg and other spices to suit the taste (clove &c) To preserve eggs - A pint of lime, and a pint of salt mixed with a pail of water, will keep eggs for any reasonable time. - Cream pie (outside) One cup and three quarters of flour 1 do sugar - half do of cold water, piece of butter, size of an egg - one egg 1 teaspoon full of saleratus - 2 do cream tartar Inside of pie Half cup of sugar, quarter cup of flour 1 egg - beat these together, then boil half a pint of milk, then stir in the above ingredients - stir it till it thickens sufficiently to be put inside of the Cake, flavor with lemon - When cool, split the Cake & fill it -
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Black Cake - (It will keep a year) Flour one pound, butter one lb - Sugar 1 lb- Ten eggs - gill of brandy - 2 lbs currants 2 lbs stoned raisins - (chopped) add mace nutmeg and other spices to suit the taste (clove &c) To preserve eggs - A pint of lime, and a pint of salt mixed with a pail of water, will keep eggs for any reasonable time. - Cream pie (outside) One cup and three quarters of flour 1 do sugar - half do of cold water, piece of butter, size of an egg - one egg 1 teaspoon full of saleratus - 2 do cream tartar Inside of pie Half cup of sugar, quarter cup of flour 1 egg - beat these together, then boil half a pint of milk, then stir in the above ingredients - stir it till it thickens sufficiently to be put inside of the Cake, flavor with lemon - When cool, split the Cake & fill it -
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