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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 114
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-Cake- Silver egg. 2 cups sugar - 1/2 of butter - 1/2 of milk 3 light cups flour - whites of 8 eggs - 1/4 teaspoon soda - 1/2 of C tartar. -another- Mrs. Cleveland whites of 6 eggs - 1 1/2 cups sugar - 2/3 of butter - 2 1/2 of flour - 1/2 of new milk - 1 teaspoon C of Tartar - 1/2 of soda - flavor with Lemon sift the C. tartar & soda with flour. Gold egg. Ditto To be made the same as Silver egg with the exception of using the yolk of the egg instead of the white - also 1 whole egg. flavor with nutmeg. -another- Clara Gibbs 1 cup milk - 1 1/2 of sugar - 1/2 of butter 2 1/2 of flour - yolks of 4 eggs & 1 whole egg - 1 teaspoon C. tartar - 1 of soda - mix soda with the milk & the C. tartar with the flour. Silver egg. Whites of 4 eggs - leave out the Whole egg & proceed as above
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-Cake- Silver egg. 2 cups sugar - 1/2 of butter - 1/2 of milk 3 light cups flour - whites of 8 eggs - 1/4 teaspoon soda - 1/2 of C tartar. -another- Mrs. Cleveland whites of 6 eggs - 1 1/2 cups sugar - 2/3 of butter - 2 1/2 of flour - 1/2 of new milk - 1 teaspoon C of Tartar - 1/2 of soda - flavor with Lemon sift the C. tartar & soda with flour. Gold egg. Ditto To be made the same as Silver egg with the exception of using the yolk of the egg instead of the white - also 1 whole egg. flavor with nutmeg. -another- Clara Gibbs 1 cup milk - 1 1/2 of sugar - 1/2 of butter 2 1/2 of flour - yolks of 4 eggs & 1 whole egg - 1 teaspoon C. tartar - 1 of soda - mix soda with the milk & the C. tartar with the flour. Silver egg. Whites of 4 eggs - leave out the Whole egg & proceed as above
Szathmary Culinary Manuscripts and Cookbooks
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