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Jenny Patterson cookbook, May 24, 1880
Page 79
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[Taylor?] Cake Mrs Andrews. 2 lbs. flour, 1/2 lb. butter, 5 eggs, 1 qt. molasses, 1/2 pt. sweet milk, 1 oz. or 1 large tablespoonful saleratus, a few drops lemon (not essence); Dissolve the saleratus, a few drops lemon (not essence); Dissolve the saleratus in the molassees; Dump the butter into the pan, bake 20 min. Tapioca Apple Pudding In a quart of warm water soak one cup of tapioca and a tea-spoonful of salt and keep in a warm place. Pare and slice [eight?] large tart juicy apples. Butter well the pudding dish place the tapioca, apples and sugar in alternate layers till the dish is filled, having the tapioca on top, on which place bits of butter, adding of the dish will allow, a little more warm water. Eat warm with sauce.
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[Taylor?] Cake Mrs Andrews. 2 lbs. flour, 1/2 lb. butter, 5 eggs, 1 qt. molasses, 1/2 pt. sweet milk, 1 oz. or 1 large tablespoonful saleratus, a few drops lemon (not essence); Dissolve the saleratus, a few drops lemon (not essence); Dissolve the saleratus in the molassees; Dump the butter into the pan, bake 20 min. Tapioca Apple Pudding In a quart of warm water soak one cup of tapioca and a tea-spoonful of salt and keep in a warm place. Pare and slice [eight?] large tart juicy apples. Butter well the pudding dish place the tapioca, apples and sugar in alternate layers till the dish is filled, having the tapioca on top, on which place bits of butter, adding of the dish will allow, a little more warm water. Eat warm with sauce.
Szathmary Culinary Manuscripts and Cookbooks
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