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Jane E. Hassler cookbook, June 1857
Page 18
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nut, dissolved in a little milk, a little Brandy, and flour enough to make them up not very stiff bake them on tins. Cream Cake 4 cups of flour, 3 of sugar, 1 of butter, 1 of cream, 5 eggs, 1 teaspoon of saleratus, rub the butter, and sugar, and eggs together, then add the rest, Light Cakes, baked in cups 1 1/2 lbs of sugar, 1 1/2 of butter, rubbed into 2 lbs of flour, 1 glass of wine, 1 of Rosewater, 8 eggs, and a half nutmeg. Diet Bread 1 lb of flour, 1 of sugar, [9?] eggs, leaving out the whites of some, a little mace, and rosewater. Rice Cake 1 lb of Rice Flour, 1 lb of Sugar, 3/4 lb of Butter, 8 eggs, leaving out the whites of 2, 1/2 nutmeg, and the rind of a Lemon grated. Quirls 3 eggs, 1/2 teaspoon of salt, work flour in until stiff, pound it, and roll it out as thin
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nut, dissolved in a little milk, a little Brandy, and flour enough to make them up not very stiff bake them on tins. Cream Cake 4 cups of flour, 3 of sugar, 1 of butter, 1 of cream, 5 eggs, 1 teaspoon of saleratus, rub the butter, and sugar, and eggs together, then add the rest, Light Cakes, baked in cups 1 1/2 lbs of sugar, 1 1/2 of butter, rubbed into 2 lbs of flour, 1 glass of wine, 1 of Rosewater, 8 eggs, and a half nutmeg. Diet Bread 1 lb of flour, 1 of sugar, [9?] eggs, leaving out the whites of some, a little mace, and rosewater. Rice Cake 1 lb of Rice Flour, 1 lb of Sugar, 3/4 lb of Butter, 8 eggs, leaving out the whites of 2, 1/2 nutmeg, and the rind of a Lemon grated. Quirls 3 eggs, 1/2 teaspoon of salt, work flour in until stiff, pound it, and roll it out as thin
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