DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Julie M. Clagett cookbook, June 1, 1886

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then with sugar let it rise well & bake for breakfast.  Is a fine coffee bread.
Rusk  2 cups raised dough, 1 of sugar, 1/2 cup butter, 2 well beaten eggs, flour enough to make a stiff dough set to rise & when light mould into high biscuit & let rise again, sift sugar & cinnamon over the top & bake.
Fruit Cake  (Lily Gray)  6 eggs, 1/2 lb butter (good weight), 1/2 lb sugar, 1/2 lb branned flour- 1 1/2 lb each raisins & currants, 1 lb citron, 1 lb each English walnuts, pecans & almonds, 1 nutmeg, 1 dessert spoon each of cloves, cinnamon, & allspice 1/2 cup molasses, wine glass each of whiskey & rose water.  Pour 1/2 pt sherry wine slowly over the cake for three days before using, then ice, just before using ice again. 
Icing for Cake (L. Gray)  Take the whites of three eggs for a good sized cake, whip them very stiff & then stir in as much powdered sugar as you can

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then with sugar let it rise well & bake for breakfast. Is a fine coffee bread. Rusk 2 cups raised dough, 1 of sugar, 1/2 cup butter, 2 well beaten eggs, flour enough to make a stiff dough set to rise & when light mould into high biscuit & let rise again, sift sugar & cinnamon over the top & bake. Fruit Cake (Lily Gray) 6 eggs, 1/2 lb butter (good weight), 1/2 lb sugar, 1/2 lb branned flour- 1 1/2 lb each raisins & currants, 1 lb citron, 1 lb each English walnuts, pecans & almonds, 1 nutmeg, 1 dessert spoon each of cloves, cinnamon, & allspice 1/2 cup molasses, wine glass each of whiskey & rose water. Pour 1/2 pt sherry wine slowly over the cake for three days before using, then ice, just before using ice again. Icing for Cake (L. Gray) Take the whites of three eggs for a good sized cake, whip them very stiff & then stir in as much powdered sugar as you can