Transcribe
Translate
Alice Electa Pickard recipe book, 1868
Page 101
More information
digital collection
archival collection guide
transcription tips
Crullers. Mrs. Matson. No. 1. 5 cups flour 1 cup butter 2 cups sugar 4 eggs rub butter & sugar together add the eggs then the flour. Roll into a sheet about 1/2 an inch thick & cut into jagged cakes. Fry a light brown. Crullers. No. 2. 4 eggs 4 tablespoons melted butter 4 ditto of milk 6 ditto sugar 1 teaspoon cream tartar 1/2 teaspoon soda. Flavor with lemon or nutmeg. Flour sufficient to roll out thin. Common Fried Cakes. 1 cup sugar 2 cups sour milk 2 eggs 2 tablespoons melted butter 1 teaspoon soda. Crullers. No. 3. 2 lbs. flour 10 ounces sugar 4 ounces butter 7 eggs - spice to your taste. Doughnuts. Mrs. Condit No. 1. 1 quart milk 2 large cups sugar 1/2 cup butter 1 pint yeast 3 eggs 1/2 a nutmeg a little salt
Saving...
prev
next
Crullers. Mrs. Matson. No. 1. 5 cups flour 1 cup butter 2 cups sugar 4 eggs rub butter & sugar together add the eggs then the flour. Roll into a sheet about 1/2 an inch thick & cut into jagged cakes. Fry a light brown. Crullers. No. 2. 4 eggs 4 tablespoons melted butter 4 ditto of milk 6 ditto sugar 1 teaspoon cream tartar 1/2 teaspoon soda. Flavor with lemon or nutmeg. Flour sufficient to roll out thin. Common Fried Cakes. 1 cup sugar 2 cups sour milk 2 eggs 2 tablespoons melted butter 1 teaspoon soda. Crullers. No. 3. 2 lbs. flour 10 ounces sugar 4 ounces butter 7 eggs - spice to your taste. Doughnuts. Mrs. Condit No. 1. 1 quart milk 2 large cups sugar 1/2 cup butter 1 pint yeast 3 eggs 1/2 a nutmeg a little salt
Szathmary Culinary Manuscripts and Cookbooks
sidebar
