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American cookbook, 1850
Page 16
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16 Cornmeal Sally Lunn - 2 cups Indian meal 1 " flour 2 eggs Tablespoonful lard 1 quart boiling water 1 cup milk 1 tablespoonful sugar 1/2 yeast cake dis. in warm water 1 teaspoonful salt. Scald the meal with the water, while hot, work in lard, sug., salt - Let it get almost cold before adding milk flour yeast & eggs. Let rise over night in mold it is baked in. Mix & beat faithfully
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16 Cornmeal Sally Lunn - 2 cups Indian meal 1 " flour 2 eggs Tablespoonful lard 1 quart boiling water 1 cup milk 1 tablespoonful sugar 1/2 yeast cake dis. in warm water 1 teaspoonful salt. Scald the meal with the water, while hot, work in lard, sug., salt - Let it get almost cold before adding milk flour yeast & eggs. Let rise over night in mold it is baked in. Mix & beat faithfully
Szathmary Culinary Manuscripts and Cookbooks
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