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Julie M. Clagett cookbook, June 1, 1886
Item 23
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After the batter is in the pans, cut off all the superfluous paper close to the top or edge of the pan well through it, then pour this into the pan of fruit, & with the hands mix all well. Warm the butter, & cream that & the sugar. Put in the molasses, wine, & whiskey or brandy. Mix. Add the well beaten yolks of eggs. & the remaining 1/4 lb of flour, into which the tea spoonful of yeast powder must have been mixed, Then stir with whites of the egg Lastly, add the fruit, which must only be stirred in until it is mingled with the batter. Butter well two granite pans, size holding three quarts Cut two rounds of thick yellow paper large enough to line the entire pans, butter them & press down into the bottoms & around the side This will be a thick batter composed chiefly of fruit, & must be pressed into the sides around the bottom, & leveled well all over the top with a table spoon
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After the batter is in the pans, cut off all the superfluous paper close to the top or edge of the pan well through it, then pour this into the pan of fruit, & with the hands mix all well. Warm the butter, & cream that & the sugar. Put in the molasses, wine, & whiskey or brandy. Mix. Add the well beaten yolks of eggs. & the remaining 1/4 lb of flour, into which the tea spoonful of yeast powder must have been mixed, Then stir with whites of the egg Lastly, add the fruit, which must only be stirred in until it is mingled with the batter. Butter well two granite pans, size holding three quarts Cut two rounds of thick yellow paper large enough to line the entire pans, butter them & press down into the bottoms & around the side This will be a thick batter composed chiefly of fruit, & must be pressed into the sides around the bottom, & leveled well all over the top with a table spoon
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