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Julie M. Clagett cookbook, 1908-1914
Page 66
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Rye Droop Cakes 1 pt of sour of butter-milk, 2 or 3 eggs, not quite 1 teaspoonful saleratus, a little salt, & sifted rye meal (this is much better than rye flour), enough to make a batter that will spread a little, but not run. Drop them in muffin-rings with a spoon. They will require about twice as much time to bake as common griddle cakes. They will bake in a stove very nicely in 15 minutes, Graham flour may be substituted for rye if preferred. Delicate Pudding 1 quart milk, while boiling, stir in 1 pint of flour after it is sifted - 6 eggs - 6 table spoons white sugar - 1 table spoon butter - grate peel, & juice of 2 lemons - all the ingredients must be well beaten together, before they are stirred into the milk - stir one way without stopping till it has boiled for a minute or two -Take it off, & turn it into yr pudding dish - Eat cold with sugar, & cream, or with sauce -
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Rye Droop Cakes 1 pt of sour of butter-milk, 2 or 3 eggs, not quite 1 teaspoonful saleratus, a little salt, & sifted rye meal (this is much better than rye flour), enough to make a batter that will spread a little, but not run. Drop them in muffin-rings with a spoon. They will require about twice as much time to bake as common griddle cakes. They will bake in a stove very nicely in 15 minutes, Graham flour may be substituted for rye if preferred. Delicate Pudding 1 quart milk, while boiling, stir in 1 pint of flour after it is sifted - 6 eggs - 6 table spoons white sugar - 1 table spoon butter - grate peel, & juice of 2 lemons - all the ingredients must be well beaten together, before they are stirred into the milk - stir one way without stopping till it has boiled for a minute or two -Take it off, & turn it into yr pudding dish - Eat cold with sugar, & cream, or with sauce -
Szathmary Culinary Manuscripts and Cookbooks
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