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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 105
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-Cake- Little Sarahs. Mary Louise. 1 cup butter - 2 of sugar - 3 of flour 2/3 of milk - 4 eggs - 2 teaspoon C. tartar - 1 of soda dissolved in the milk - 1 tablespoon Brandy little flavoring. This I use for Currant Cake Cream Sponge. Mrs. Coombs 1 cup sugar - 1 of flour - 1/2 of cream 2 eggs - extract of lemon. Cream. Mrs. R. 2 qts cream - 1/2 lb. butter - 1 of sugar yolks of 4 eggs - flavour with spice - flour Delicate. Mrs. R. 1 Lb sifted loaf sugar - 6 oz butter - the whites 16 eggs - 3/4 Lb flour. -another.- Not Polly Johnson But Abbie H. Nye's 1 1/2 cups sugar (powdered) - 1/2 of butter - 2 of flour heaped up - whites of 4 eggs beaten to a froth 1 teaspoon C tartar mixed with flour & 1/2 teaspoon soda dissolved in nearly a cup of milk.
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-Cake- Little Sarahs. Mary Louise. 1 cup butter - 2 of sugar - 3 of flour 2/3 of milk - 4 eggs - 2 teaspoon C. tartar - 1 of soda dissolved in the milk - 1 tablespoon Brandy little flavoring. This I use for Currant Cake Cream Sponge. Mrs. Coombs 1 cup sugar - 1 of flour - 1/2 of cream 2 eggs - extract of lemon. Cream. Mrs. R. 2 qts cream - 1/2 lb. butter - 1 of sugar yolks of 4 eggs - flavour with spice - flour Delicate. Mrs. R. 1 Lb sifted loaf sugar - 6 oz butter - the whites 16 eggs - 3/4 Lb flour. -another.- Not Polly Johnson But Abbie H. Nye's 1 1/2 cups sugar (powdered) - 1/2 of butter - 2 of flour heaped up - whites of 4 eggs beaten to a froth 1 teaspoon C tartar mixed with flour & 1/2 teaspoon soda dissolved in nearly a cup of milk.
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