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Jane E. Hassler cookbook, June 1857
Page 20
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SohEun Kim Almond Nuts. 1 lb of sugar, 4 eggs, 1 tea-cup of milk, 1 tea-spoon of pearlash, 1/2 g of Butter, 1 table spoon of cinnamon, and as much flour as will make a dough stiff enough to roll, and bake them in fat. Cup Cakes. 4 eggs, 3 teacups of sugar, 1 g Butter, 1 of cream, 4 of flour, 1 glass of Brandy, 1 nut mug, 1 cup of raisins, or currants, and a little pearlash. Franklin Cakes 1/2 lb of Butter, 1 lb of flour, 1/2 lb of sugar, 3 eggs, a few currants, work it the same as pound cake, Brandy, and spices as you like, dip with a spoon on tins. Mum's Cake. 1 lb of Butter, 1 of sugar, 1 lb of flour 1 of cur- rants, 6 eggs, the whites of 2 left out, make it in a large cake, or small ones. Federal Cakes. Another way. 1/2 lb of flour 3/4 of Butter, rubbed in the flour,
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SohEun Kim Almond Nuts. 1 lb of sugar, 4 eggs, 1 tea-cup of milk, 1 tea-spoon of pearlash, 1/2 g of Butter, 1 table spoon of cinnamon, and as much flour as will make a dough stiff enough to roll, and bake them in fat. Cup Cakes. 4 eggs, 3 teacups of sugar, 1 g Butter, 1 of cream, 4 of flour, 1 glass of Brandy, 1 nut mug, 1 cup of raisins, or currants, and a little pearlash. Franklin Cakes 1/2 lb of Butter, 1 lb of flour, 1/2 lb of sugar, 3 eggs, a few currants, work it the same as pound cake, Brandy, and spices as you like, dip with a spoon on tins. Mum's Cake. 1 lb of Butter, 1 of sugar, 1 lb of flour 1 of cur- rants, 6 eggs, the whites of 2 left out, make it in a large cake, or small ones. Federal Cakes. Another way. 1/2 lb of flour 3/4 of Butter, rubbed in the flour,
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