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Alice Electa Pickard recipe book, 1868
Page 168b
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Gingerbread (splendid) 1 cup molasses 1 sugar 3/4 cup sour milk 1 cup butter 3 flour 3 eggs 1 teaspoon soda 2 tablespoon ginger. Dissolve soda in a little warm water & add at the last with the eggs unbeaten. Lemon Cake 1 cup melted butter 3 sugar 6 eggs 4-1/2 cups flour 1 sweet milk 3 teaspoons baking powder. Mix butter & sugar thoroughly together - break in the eggs without beating - add the other ingredients & bake as for jelly cake. For the frosting 1-1/2 lb powdered sugar whites of 2 eggs beaten to a stiff froth - stir into eggs the sugar. Grate the rind of 2 lemons & add the juice - stir the in the egg & sugar & it will form a thin filling that you spread thickly on each layer. Except the top layer which you must frost nicely (use oranges in the same way as the lemons)
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Gingerbread (splendid) 1 cup molasses 1 sugar 3/4 cup sour milk 1 cup butter 3 flour 3 eggs 1 teaspoon soda 2 tablespoon ginger. Dissolve soda in a little warm water & add at the last with the eggs unbeaten. Lemon Cake 1 cup melted butter 3 sugar 6 eggs 4-1/2 cups flour 1 sweet milk 3 teaspoons baking powder. Mix butter & sugar thoroughly together - break in the eggs without beating - add the other ingredients & bake as for jelly cake. For the frosting 1-1/2 lb powdered sugar whites of 2 eggs beaten to a stiff froth - stir into eggs the sugar. Grate the rind of 2 lemons & add the juice - stir the in the egg & sugar & it will form a thin filling that you spread thickly on each layer. Except the top layer which you must frost nicely (use oranges in the same way as the lemons)
Szathmary Culinary Manuscripts and Cookbooks
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