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Abigail Wellington Townsend cookbook, circa 1840
Page 48
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Quick Loaf Cake 2 lb flour 2 lb sugar 1 lb and half butter 1/4 lard 2 lb currants 1 cup of cream worked into the butter and sugar 1 nutmeg 12 cts worth of oil of cinnamon and cloves gill of wine gill of brandy 12 eggs put the yolks into the butter & sugar the whites into the flour, beat it lightly and put it into the oven soon as possible 2 hours baking 2 good size loaves
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Quick Loaf Cake 2 lb flour 2 lb sugar 1 lb and half butter 1/4 lard 2 lb currants 1 cup of cream worked into the butter and sugar 1 nutmeg 12 cts worth of oil of cinnamon and cloves gill of wine gill of brandy 12 eggs put the yolks into the butter & sugar the whites into the flour, beat it lightly and put it into the oven soon as possible 2 hours baking 2 good size loaves
Szathmary Culinary Manuscripts and Cookbooks
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