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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 91
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Spice Gingerbread. Mrs R. 1 1/2 Lbs flour - 1/2 Lb Butter - 1/4 Lb sugar 24 allspice - 12 cloves - Ginger - 1 pt molasses a few carroways. another Delia the Cook 2 cups milk - 2 cups sugar - 4 cups flour - 1 nutmeg - 1 teaspoon C. tartar - 1/2 of soda - 2 cups Molasses - 1 cup Butter 4 eggs spice to taste. Cookies. Mrs. Greene. 1 cup Butter, 2 of Sugar - 3 eggs - 1/2 cup sweet milk - 1/2 teaspoon saleratus - 1 nutmeg mix soft with flour - mix the sugar & butter to a cream dissolve the Saleratus in the milk use as little flour as is necessary to roll them another Clara Gibbs 1/2 cups Sugar - 1 cup Butter - 1/2 teacup milk - 1 teaspoon saleratus, grated peel of 1 lemon - flour to roll & roll in sugar. - add nutmeg or Juice of Lemon.
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Spice Gingerbread. Mrs R. 1 1/2 Lbs flour - 1/2 Lb Butter - 1/4 Lb sugar 24 allspice - 12 cloves - Ginger - 1 pt molasses a few carroways. another Delia the Cook 2 cups milk - 2 cups sugar - 4 cups flour - 1 nutmeg - 1 teaspoon C. tartar - 1/2 of soda - 2 cups Molasses - 1 cup Butter 4 eggs spice to taste. Cookies. Mrs. Greene. 1 cup Butter, 2 of Sugar - 3 eggs - 1/2 cup sweet milk - 1/2 teaspoon saleratus - 1 nutmeg mix soft with flour - mix the sugar & butter to a cream dissolve the Saleratus in the milk use as little flour as is necessary to roll them another Clara Gibbs 1/2 cups Sugar - 1 cup Butter - 1/2 teacup milk - 1 teaspoon saleratus, grated peel of 1 lemon - flour to roll & roll in sugar. - add nutmeg or Juice of Lemon.
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