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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 111
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-Cake.- Imperial. Home. 1 Lb. butter - 1 of sugar - 1 of flour, or a little less - 1 of chopped raisins - 1/4 of citron 1/2 of broken almonds blanched - 8 eggs - 1 glass Wine flavored with mace. -another- T. New York. 1 Lb butter - 1 of sugar- 1 of flour - 1 of raisins- 1 of chipped almonds - 3/4 of citron cut very thin - 10 eggs - 1 glass rose water - 1 of brandy & a little mace. Molasses Fruit. T. N. York. 2 cups Butter - 2 of Molasses - 1 of milk 2 eggs - 1 teaspoon saleratus- 1 of ess Lemon 1 gill Brandy - 2 nutmegs & Flour enough to make 1 stiff batter, beat it well, then add 1# stoned raisins - 1 of currants, citron & spices Bake in a quiet oven & east in a quiet place.
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-Cake.- Imperial. Home. 1 Lb. butter - 1 of sugar - 1 of flour, or a little less - 1 of chopped raisins - 1/4 of citron 1/2 of broken almonds blanched - 8 eggs - 1 glass Wine flavored with mace. -another- T. New York. 1 Lb butter - 1 of sugar- 1 of flour - 1 of raisins- 1 of chipped almonds - 3/4 of citron cut very thin - 10 eggs - 1 glass rose water - 1 of brandy & a little mace. Molasses Fruit. T. N. York. 2 cups Butter - 2 of Molasses - 1 of milk 2 eggs - 1 teaspoon saleratus- 1 of ess Lemon 1 gill Brandy - 2 nutmegs & Flour enough to make 1 stiff batter, beat it well, then add 1# stoned raisins - 1 of currants, citron & spices Bake in a quiet oven & east in a quiet place.
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