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Abigail Wellington Townsend cookbook, circa 1840
Page 51
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French Cake Take five common sized tumblers of flour three tumblers white sugar half tumbler of butter one tumbler of milk or cream a teaspoonful of pearlash dissolved in as much water as will cover it. mix all well together in a pan beat three eggs till very light then add them to the mixture a teaspoonful of Cinnamon or Nutmeg beat it very hard about ten minutes put it in a deep pan bake it in a moderate
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French Cake Take five common sized tumblers of flour three tumblers white sugar half tumbler of butter one tumbler of milk or cream a teaspoonful of pearlash dissolved in as much water as will cover it. mix all well together in a pan beat three eggs till very light then add them to the mixture a teaspoonful of Cinnamon or Nutmeg beat it very hard about ten minutes put it in a deep pan bake it in a moderate
Szathmary Culinary Manuscripts and Cookbooks
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