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American cookbook, 1824-1855
Page 29
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Another made like wheat bread & knead the sugar in after it is risen. Rusk. Rub in 1/2 lb of sugar 1/2 lb of butter to 3 lb of flour add one pt. of milk 1 pt. of emptins - when risen well bake in the pans ten minutes. Plumb Cake. 6 lb. of flour, 3 lb of sugar, 2 lb of butter 1 pt. of yeast 6 eggs - spices & raisins mix all the butter flour & yeast & milk enough to wet the night before you bake it & let it [vin?] until very light and then mix all together put it into dishes & let it stand & rise 2 or 3 hours before you put it into the oven. Loaf Cake. 6 lb of flour 2 1/2 lb of butter 2 1/2 lb of sugar 6 eggs 1 pt. of yeast 1 pt. of wine 2 1/2 lb of plumbs & spices as you like mix half your sugar butter & plumbs with your flour let it rise then add the remainder to it let it [vin?] & bake in large loaves.
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Another made like wheat bread & knead the sugar in after it is risen. Rusk. Rub in 1/2 lb of sugar 1/2 lb of butter to 3 lb of flour add one pt. of milk 1 pt. of emptins - when risen well bake in the pans ten minutes. Plumb Cake. 6 lb. of flour, 3 lb of sugar, 2 lb of butter 1 pt. of yeast 6 eggs - spices & raisins mix all the butter flour & yeast & milk enough to wet the night before you bake it & let it [vin?] until very light and then mix all together put it into dishes & let it stand & rise 2 or 3 hours before you put it into the oven. Loaf Cake. 6 lb of flour 2 1/2 lb of butter 2 1/2 lb of sugar 6 eggs 1 pt. of yeast 1 pt. of wine 2 1/2 lb of plumbs & spices as you like mix half your sugar butter & plumbs with your flour let it rise then add the remainder to it let it [vin?] & bake in large loaves.
Szathmary Culinary Manuscripts and Cookbooks
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