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Carr family cookbook, inserts, 1741-1753
Page 38
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French Loaf 1 lb flour 3/4 of butter 6 eggs 1 lb of sugar 2 tea cups of fruit Spice to your taste 1/2 gill of Brandy 1 tea cup of sour cream 1 small teaspoonful of saleratus Loaf Cake Mrs Dickinson 1 3/4 lbs (3/4 2 oz) of flour 1 1/2 (3/4) sugar 3/4 lb (6 oz) of Butter 1 pint (1/2) milk 6 eggs 2 (1) teaspoonfuls saleratus Fruit & spices as you please
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French Loaf 1 lb flour 3/4 of butter 6 eggs 1 lb of sugar 2 tea cups of fruit Spice to your taste 1/2 gill of Brandy 1 tea cup of sour cream 1 small teaspoonful of saleratus Loaf Cake Mrs Dickinson 1 3/4 lbs (3/4 2 oz) of flour 1 1/2 (3/4) sugar 3/4 lb (6 oz) of Butter 1 pint (1/2) milk 6 eggs 2 (1) teaspoonfuls saleratus Fruit & spices as you please
Szathmary Culinary Manuscripts and Cookbooks
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