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New England cookbook, 1855-1934
Page 12
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Cider Cake Three cups of flour, two do of sugar & one of butter - three eggs & a teaspoon full of saleratus dissolved in a tea cup of cider - ginger to your taste. Common Cake One pd of flour half pd of butter, & half a pd of sugar - 6 eggs - nutmeg Trifles 2 eggs - 2 large spoonsful of sugar, as much flour as can be worked in - spice - fry in lard. Cup Cake. Take one pint of good cream, four eggs a little pearlash sugar to your taste & make it as thick as pancakes - if your cream is not good, add a little butter. Another kind of Cup Cake Five cups of flour three cups of sugar, 3 eggs, 1 cup of cream, one of butter, a teaspoon full of pearlash, dissolved in the cream, spice to your taste.
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Cider Cake Three cups of flour, two do of sugar & one of butter - three eggs & a teaspoon full of saleratus dissolved in a tea cup of cider - ginger to your taste. Common Cake One pd of flour half pd of butter, & half a pd of sugar - 6 eggs - nutmeg Trifles 2 eggs - 2 large spoonsful of sugar, as much flour as can be worked in - spice - fry in lard. Cup Cake. Take one pint of good cream, four eggs a little pearlash sugar to your taste & make it as thick as pancakes - if your cream is not good, add a little butter. Another kind of Cup Cake Five cups of flour three cups of sugar, 3 eggs, 1 cup of cream, one of butter, a teaspoon full of pearlash, dissolved in the cream, spice to your taste.
Szathmary Culinary Manuscripts and Cookbooks
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