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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 90
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Common Gingerbrea Mrs Bakers 1 pt bowl Butter, & lard - 3 pts molasses 1 large teaspoon dry saleratus, mix the molasses & melted butter - add the ginger, then saleratus flour enough to make it stiff - roll it out thin. another Mrs R. 1 cup molasses - 1/2 cup sugar - 1/2 cup water 3/4 cup butter - ginger & salt - 1 teaspoon saleratus dissolved another Mrs. R. 2 cups sugar - 1 cup milk - 1/2 cup butter 4 eggs - 2 teaspoons dissolved saleratus, 3 1/2 cups flour - 1 teaspoon ginger. another Mrs. Hillmans 2 cups molasses - 1 of water - 3/4 of butter 2 large spoons saleratus - 1 small of C. tartar. Boston - Ditto - Mrs. R 4 eggs - 2 cups sugar - 1 cup sour milk 1 large spoons ginger - 1 teaspoon C. tartar & 2 of soda - as stiff as pound cake - Bake in long tins.
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Common Gingerbrea Mrs Bakers 1 pt bowl Butter, & lard - 3 pts molasses 1 large teaspoon dry saleratus, mix the molasses & melted butter - add the ginger, then saleratus flour enough to make it stiff - roll it out thin. another Mrs R. 1 cup molasses - 1/2 cup sugar - 1/2 cup water 3/4 cup butter - ginger & salt - 1 teaspoon saleratus dissolved another Mrs. R. 2 cups sugar - 1 cup milk - 1/2 cup butter 4 eggs - 2 teaspoons dissolved saleratus, 3 1/2 cups flour - 1 teaspoon ginger. another Mrs. Hillmans 2 cups molasses - 1 of water - 3/4 of butter 2 large spoons saleratus - 1 small of C. tartar. Boston - Ditto - Mrs. R 4 eggs - 2 cups sugar - 1 cup sour milk 1 large spoons ginger - 1 teaspoon C. tartar & 2 of soda - as stiff as pound cake - Bake in long tins.
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