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New Hampshire cookbook, 1840
Page 24
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Ginger cakes. 2 cups of molasses. 1 cup of sugar. 1 cup of of sour milk. 2/3 cup of butter or lard. 1 tablespoon of ginger. 1 teaspoonful of saleratus. flour enough to stiffen sufficiently to roll out. (4 pies) Cranberry Pie. 1 qt Cranberries chopped fine. 2 cups sugar. 1/2 cup molasses mix well together. Dissolve 1 tablespoon corn starch in little cold water. pour on this 1 1/2 cups boiling water. put this on first mixture. a little nutmeg. use two crusts.
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Ginger cakes. 2 cups of molasses. 1 cup of sugar. 1 cup of of sour milk. 2/3 cup of butter or lard. 1 tablespoon of ginger. 1 teaspoonful of saleratus. flour enough to stiffen sufficiently to roll out. (4 pies) Cranberry Pie. 1 qt Cranberries chopped fine. 2 cups sugar. 1/2 cup molasses mix well together. Dissolve 1 tablespoon corn starch in little cold water. pour on this 1 1/2 cups boiling water. put this on first mixture. a little nutmeg. use two crusts.
Szathmary Culinary Manuscripts and Cookbooks
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