DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Alice Electa Pickard recipe book, 1868

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Page 116

116
Fruit Cake -- Mrs. Jones -- "Splendid".
1 pound flour 1 lb sugar 1 lb butter 3 lbs raisins 2 lbs currants 1 lb citron 10 eggs.  2 tablespoon sweet milk 1 teaspoon soda 1 gill wine 1 gill brandy 1/2 tablespoon cloves 1 tablespoon cinnamon 1 nutmeg 1 entire orange chopped fine.
"The longer this cake is kept, the better it cuts."
Hard Gingerbread.  Mrs. Woods.
1 cup molasses 1/2 cup water 1 tablespoon shortening 1 teaspoon ginger 1 teaspoon saleratus beaten into the molasses & a little salt.
Roll thin & bake in a quick oven.
Raised Cake.  Mrs. Smith.
3 lbs flour.  1-1/2 lbs sugar.  1-1/2 lbs lard & butter.  Mix the sugar & shortening, take one half of it & add 1 pint warm milk & 1/2 pint yeast  Let rise over night until quite light.  In the morning add the rest of the sugar & butter, 6 eggs, 1 lb raisins, little citron, cinnamon & nutmeg to taste & 1/2 teaspoonful soda.  Let rise, but not very light & bake.

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116 Fruit Cake -- Mrs. Jones -- "Splendid". 1 pound flour 1 lb sugar 1 lb butter 3 lbs raisins 2 lbs currants 1 lb citron 10 eggs. 2 tablespoon sweet milk 1 teaspoon soda 1 gill wine 1 gill brandy 1/2 tablespoon cloves 1 tablespoon cinnamon 1 nutmeg 1 entire orange chopped fine. "The longer this cake is kept, the better it cuts." Hard Gingerbread. Mrs. Woods. 1 cup molasses 1/2 cup water 1 tablespoon shortening 1 teaspoon ginger 1 teaspoon saleratus beaten into the molasses & a little salt. Roll thin & bake in a quick oven. Raised Cake. Mrs. Smith. 3 lbs flour. 1-1/2 lbs sugar. 1-1/2 lbs lard & butter. Mix the sugar & shortening, take one half of it & add 1 pint warm milk & 1/2 pint yeast Let rise over night until quite light. In the morning add the rest of the sugar & butter, 6 eggs, 1 lb raisins, little citron, cinnamon & nutmeg to taste & 1/2 teaspoonful soda. Let rise, but not very light & bake.