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Abigail Wellington Townsend cookbook, circa 1840
Page 57
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Gingerbread 1 lb of flour 3/4 sugar 1/2 butter 4 eggs 1 oz ginger rub the flour and butter together then put in your sugar & eggs Cider Cake 2 lb flour 1 lb sugar 1/2 lb butter 1 1/2 fruit a teaspoonfull of pearlash pint of Cider Cookies 10 oz butter 20 oz sugar 2 eggs a teaspoonful pearlash 2 tea cup of milk caraway seed or ginger flour enough to roll it out
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Gingerbread 1 lb of flour 3/4 sugar 1/2 butter 4 eggs 1 oz ginger rub the flour and butter together then put in your sugar & eggs Cider Cake 2 lb flour 1 lb sugar 1/2 lb butter 1 1/2 fruit a teaspoonfull of pearlash pint of Cider Cookies 10 oz butter 20 oz sugar 2 eggs a teaspoonful pearlash 2 tea cup of milk caraway seed or ginger flour enough to roll it out
Szathmary Culinary Manuscripts and Cookbooks
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