Transcribe
Translate
Julie M. Clagett cookbook, 1908-1914
Page 35
More information
digital collection
archival collection guide
transcription tips
Cakes. 6 lbs flour, 1 1/2 sugar, 1 of butter, a half tea cup ginger, table spoon of cinnamon, tea spoon of cloves, a little salt, & molasses to make it a stiff dough cut in shapes, a teaspoonful soda. Ginger Cup Cake. 3 cups flour, 1 of sugar, 1 of molasses, 1 of butter, a table spoonful ginger, 3 eggs, & a tea spoon of soda. A lb raisins improve it. Soft ginger bread. 1 qt molasses, 1 pt cream, 1/2 lb butter, tea cup of sugar, 1 of of ginger, 5 eggs, 2 teaspoons soda, & flour to make it as stiff as pound cake. Light ginger bread. 3 cups flour, 3 of molasses, 1 of cream, 1 of butter, 2 tablespoons ginger, 5 eggs, 1 teaspoon soda, nutmeg & spice to taste. Crisp ginger cake. 3 lbs flour, & 1 of sugar, 1 of butter, 3 table spoons ginger, some cloves, wet with molasses, & roll them. Bake quickly Ginger Cakes 1 lb butter, 3 of flour, 1 of sugar, 2 oz ginger, 1 nutmeg, Take 1 pt molasses, 1 gill cream warmed together, & make the dough stiff.
Saving...
prev
next
Cakes. 6 lbs flour, 1 1/2 sugar, 1 of butter, a half tea cup ginger, table spoon of cinnamon, tea spoon of cloves, a little salt, & molasses to make it a stiff dough cut in shapes, a teaspoonful soda. Ginger Cup Cake. 3 cups flour, 1 of sugar, 1 of molasses, 1 of butter, a table spoonful ginger, 3 eggs, & a tea spoon of soda. A lb raisins improve it. Soft ginger bread. 1 qt molasses, 1 pt cream, 1/2 lb butter, tea cup of sugar, 1 of of ginger, 5 eggs, 2 teaspoons soda, & flour to make it as stiff as pound cake. Light ginger bread. 3 cups flour, 3 of molasses, 1 of cream, 1 of butter, 2 tablespoons ginger, 5 eggs, 1 teaspoon soda, nutmeg & spice to taste. Crisp ginger cake. 3 lbs flour, & 1 of sugar, 1 of butter, 3 table spoons ginger, some cloves, wet with molasses, & roll them. Bake quickly Ginger Cakes 1 lb butter, 3 of flour, 1 of sugar, 2 oz ginger, 1 nutmeg, Take 1 pt molasses, 1 gill cream warmed together, & make the dough stiff.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
