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Jane E. Hassler cookbook, June 1857
Page 23
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Soft Waffles 1 qt of milk, 1 lb of Butter, 12 eggs, 2 lbs of flour boil your milk, when cold enough add your eggs, put in your butter, 2 spoonfull of good yeast, add your flour, and set them to rise, about 5 hours, and a half, when baked put melted butter, cinnamon, and Sugar over them. Common Waffles 1 qt of thick milk, or cream, 1/4 of Butter 4 or 5 eggs. 2 teaspoonsfull of Saleratus, and flour enough to make a stiff batter. Corn Cakes 1 qt of Indian meal, 1/2 pint of wheat meal mix with milk to a batter, 6 eggs, a teaspoon of Saleratus, a 1/2 a quarter of butter a little Salt, bake on a griddle. Loaf Cakes 1 qt of milk 3/4 of Butter, 3/4 lb of Lard 2 lb of sugar, 8 eggs, 1 pint of Baker's yeast, 2 nugmegs, 5 lbs of flour
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Soft Waffles 1 qt of milk, 1 lb of Butter, 12 eggs, 2 lbs of flour boil your milk, when cold enough add your eggs, put in your butter, 2 spoonfull of good yeast, add your flour, and set them to rise, about 5 hours, and a half, when baked put melted butter, cinnamon, and Sugar over them. Common Waffles 1 qt of thick milk, or cream, 1/4 of Butter 4 or 5 eggs. 2 teaspoonsfull of Saleratus, and flour enough to make a stiff batter. Corn Cakes 1 qt of Indian meal, 1/2 pint of wheat meal mix with milk to a batter, 6 eggs, a teaspoon of Saleratus, a 1/2 a quarter of butter a little Salt, bake on a griddle. Loaf Cakes 1 qt of milk 3/4 of Butter, 3/4 lb of Lard 2 lb of sugar, 8 eggs, 1 pint of Baker's yeast, 2 nugmegs, 5 lbs of flour
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