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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 113
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-Cake- Charlotte Russ. Mrs. Seth Russell Mix 1/2 cup flour - 1 cup sugar - 2 eggs 1 pint milk. - Grate a lemon in the milk boiling the rind with the milk - take off & strain Beat the eggs separately add the sugar to the yolks & then the whites. Mix your flour with a little cold milk to keep it from lumping pour it into the hot milk & boil until it thickens. - put away & let it cool - make your cake very thin & an hour or two before eating - put the cake & mixture together as jelly-cake. -another- Mrs. Rose. To 1 qt of cream put 1/2 box Gelatine - put the gelatine in just milk enough to dissolve it put in a pail & set in a kettle of boiling water to dissolve. - then put this to the cream, sugar & wine to taste - Beat it to a froth, we your moulds with cold water, putting a little of the cream in & then line the sides with sponge cake & fill your moulds.
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-Cake- Charlotte Russ. Mrs. Seth Russell Mix 1/2 cup flour - 1 cup sugar - 2 eggs 1 pint milk. - Grate a lemon in the milk boiling the rind with the milk - take off & strain Beat the eggs separately add the sugar to the yolks & then the whites. Mix your flour with a little cold milk to keep it from lumping pour it into the hot milk & boil until it thickens. - put away & let it cool - make your cake very thin & an hour or two before eating - put the cake & mixture together as jelly-cake. -another- Mrs. Rose. To 1 qt of cream put 1/2 box Gelatine - put the gelatine in just milk enough to dissolve it put in a pail & set in a kettle of boiling water to dissolve. - then put this to the cream, sugar & wine to taste - Beat it to a froth, we your moulds with cold water, putting a little of the cream in & then line the sides with sponge cake & fill your moulds.
Szathmary Culinary Manuscripts and Cookbooks
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