Transcribe
Translate
Abigail Wellington Townsend cookbook, circa 1840
Page 49
More information
digital collection
archival collection guide
transcription tips
Alum Gingerbread 1 pint of mollasses 1 cup of butter 1 cup of water a piece of alum as large as a large nutmeg 2 spoonfulls large of dry purlash. pound the alum and purlash add your cup of water and add flour enough to rool it out 1 spoonful of ginger and other spice to your taste
Saving...
prev
next
Alum Gingerbread 1 pint of mollasses 1 cup of butter 1 cup of water a piece of alum as large as a large nutmeg 2 spoonfulls large of dry purlash. pound the alum and purlash add your cup of water and add flour enough to rool it out 1 spoonful of ginger and other spice to your taste
Szathmary Culinary Manuscripts and Cookbooks
sidebar
