Transcribe
Translate
Wisconsin cookbook, 1900-1920
Page xxiii
More information
digital collection
archival collection guide
transcription tips
Fruit Cake 2 eggs 1 cup brown sugar 1 cup lard or butter 1 tesp. cinnimon 1 tesp. alspice 1 pckg. raisins 1 tesp soda 1 cup coffee 1/2 cup molasses 3 cups flour 1 cup walnutmeats 1 pckg currants You may use 2 raisins & no currants Choc. Fruit Cake 2 eggs 1 cup sugar 1/2 cup butter 1 cup bitter choc. grated 1/2 lb. figs 1 1/2 lb. dates 1 cup walnuts cup sour milk tesp. cloves 1 tesp. cinnimon 1 tesp. soda 2 cups flour Sponge Cake 4 eggs beaten separately 1 cup sugar 4. tablespoons water 1 cup flour 1 tesp. B.P. Dired Apple Cake 1 cup sour milk 1 tesp. soda 1 cup of butter & lard mixed 1 cup brown sugar 4 cup flour 1 cup raisins 1cup currants 2 cups dried apples soaked over night In the morning chop but not Add two cups molasses & cook slowly
Saving...
prev
next
Fruit Cake 2 eggs 1 cup brown sugar 1 cup lard or butter 1 tesp. cinnimon 1 tesp. alspice 1 pckg. raisins 1 tesp soda 1 cup coffee 1/2 cup molasses 3 cups flour 1 cup walnutmeats 1 pckg currants You may use 2 raisins & no currants Choc. Fruit Cake 2 eggs 1 cup sugar 1/2 cup butter 1 cup bitter choc. grated 1/2 lb. figs 1 1/2 lb. dates 1 cup walnuts cup sour milk tesp. cloves 1 tesp. cinnimon 1 tesp. soda 2 cups flour Sponge Cake 4 eggs beaten separately 1 cup sugar 4. tablespoons water 1 cup flour 1 tesp. B.P. Dired Apple Cake 1 cup sour milk 1 tesp. soda 1 cup of butter & lard mixed 1 cup brown sugar 4 cup flour 1 cup raisins 1cup currants 2 cups dried apples soaked over night In the morning chop but not Add two cups molasses & cook slowly
Szathmary Culinary Manuscripts and Cookbooks
sidebar
