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American cookbook, 1838-1851
Page 2
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Sponge Cake 5 eggs half lb of sugar and quater of a lb of flour, Another 1 lb of sugar 9 eggs the weight of four eggs of flour beat the yelk and whits seperate mix the sugar and eggs together before you add the flour At little nutmeg, Another 5 eggs 3 cups of flour 2 of sugar and A little cinnamon, Pound Cake 3 eggs 9 spoonfuls of butter 3 of sugar and 3 handfulls of flour, Dough Cake 2 coffee cups of dough, 2 of sugar, one and A hahf of butter, 8 eggs, two tea spoonfulls of perlash, wine, and plumbs and very little flour. Cream Cake 4 cups flour 3 sugar 1 butter 1 cream 3 eggs one tea spoon perlash rub the butter and sugar together then add the rest
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Sponge Cake 5 eggs half lb of sugar and quater of a lb of flour, Another 1 lb of sugar 9 eggs the weight of four eggs of flour beat the yelk and whits seperate mix the sugar and eggs together before you add the flour At little nutmeg, Another 5 eggs 3 cups of flour 2 of sugar and A little cinnamon, Pound Cake 3 eggs 9 spoonfuls of butter 3 of sugar and 3 handfulls of flour, Dough Cake 2 coffee cups of dough, 2 of sugar, one and A hahf of butter, 8 eggs, two tea spoonfulls of perlash, wine, and plumbs and very little flour. Cream Cake 4 cups flour 3 sugar 1 butter 1 cream 3 eggs one tea spoon perlash rub the butter and sugar together then add the rest
Szathmary Culinary Manuscripts and Cookbooks
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