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Jane E. Hassler cookbook, June 1857
Page 8
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Queen Cakes. 9 eggs, 1 lb of sugar, 1 of Flour, 1/2 gill spirits, a little [nutmeg?] Slappers. 1 qt of milk, 6 eggs, a little salt, mak a thin batter of Rye Meal, or wheat flour, Bake them the same as Buckwheat cakes. French Cakes 1 1/2 lbs of Flour, 1/4 lb of butter, 3/4 of Sugar, 4 eggs, a little pearlash dissolved in a little milk Rose water, brandy, cinnamon, and orang peal. To make A Dutch Cake. 2 1/2 lbs of Flour, 1 lb of Butter, 1 of sugar a penny worth of yeast, 1 nutmeg, a wine glass full of Brandy, wine or Rose Water, 8 eggs, 1 qt of thick cream, if you have it, if not Milk will do; let it raise in the pan you bake it in, after beating it a great while. Plumb Cakes. Take 2 lbs of Flour dried in the oven, 1 lb of Sugar, 1/2 lb of Butter, washed with rose water, the yolks of 4 eggs, and the whites of 2, 6 spoons full of cream warmed, 1 1/2 lbs of currants. Mix
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Queen Cakes. 9 eggs, 1 lb of sugar, 1 of Flour, 1/2 gill spirits, a little [nutmeg?] Slappers. 1 qt of milk, 6 eggs, a little salt, mak a thin batter of Rye Meal, or wheat flour, Bake them the same as Buckwheat cakes. French Cakes 1 1/2 lbs of Flour, 1/4 lb of butter, 3/4 of Sugar, 4 eggs, a little pearlash dissolved in a little milk Rose water, brandy, cinnamon, and orang peal. To make A Dutch Cake. 2 1/2 lbs of Flour, 1 lb of Butter, 1 of sugar a penny worth of yeast, 1 nutmeg, a wine glass full of Brandy, wine or Rose Water, 8 eggs, 1 qt of thick cream, if you have it, if not Milk will do; let it raise in the pan you bake it in, after beating it a great while. Plumb Cakes. Take 2 lbs of Flour dried in the oven, 1 lb of Sugar, 1/2 lb of Butter, washed with rose water, the yolks of 4 eggs, and the whites of 2, 6 spoons full of cream warmed, 1 1/2 lbs of currants. Mix
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