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Julie M. Clagett cookbook, June 1, 1886
Page 4
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4 starch + 1 teaspoon extract vanilla. Lemon Cake 1 1/2 cups sugar, 1/2 cup butter, 3 eggs 1/2 teaspoon soda dissolved in 1/2 cup milk- 2 heaping cups sifted flour, a little salt the grated peel + juice of 1 lemon, bake in 2 shallow pans- + cut in squares. Molasses Gingerbread 1 large cup molasses, 1 tablespoon lard, 1 cup sour milk, 1 dessertspoon soda, 1 tablespoon ginger, + flour to make a very stiff paste. Sponge cake The desirable feature of good sponge cake is its lightness, which is only attained by long hard beating. To do this well requires 2 persons- while one beats the yolks for 15 to 20 minutes, as light as possible, + then beats in 3/4 lb of sugar with rose water until thick + light, another person should beat the whites until well frothed, but do not whiten, then slowly beat in the remaining quarter lb sugar, + whisk
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4 starch + 1 teaspoon extract vanilla. Lemon Cake 1 1/2 cups sugar, 1/2 cup butter, 3 eggs 1/2 teaspoon soda dissolved in 1/2 cup milk- 2 heaping cups sifted flour, a little salt the grated peel + juice of 1 lemon, bake in 2 shallow pans- + cut in squares. Molasses Gingerbread 1 large cup molasses, 1 tablespoon lard, 1 cup sour milk, 1 dessertspoon soda, 1 tablespoon ginger, + flour to make a very stiff paste. Sponge cake The desirable feature of good sponge cake is its lightness, which is only attained by long hard beating. To do this well requires 2 persons- while one beats the yolks for 15 to 20 minutes, as light as possible, + then beats in 3/4 lb of sugar with rose water until thick + light, another person should beat the whites until well frothed, but do not whiten, then slowly beat in the remaining quarter lb sugar, + whisk
Szathmary Culinary Manuscripts and Cookbooks
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