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American cookbook, 1838-1851
Page 4
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Sponge Cake three quaters of a pound of sugar, one quater of a pound butter, nutmeg, cinnamon one gill rose water, 1 lb raisins, half pint milk, bake three quaters of an hour midling hot oven. Rice Pudding half A pint of rice six ounces of sugar two quarts milk salt butter and allspice put into A hot oven bake two and a half hours. Indian Pudding three pints of scalded milk, [7?] spoonfuls of fine indian meal stir well while hot let it stand untill coolled add 4 eggs. half A pound of butter spices and sugar. bake four hours Cake take 1 lb butter and A lb sugar and beat it up as together one pint and A half milk and emptings sufficient to raise it Stir it up over night put in half of the butter and sugar
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Sponge Cake three quaters of a pound of sugar, one quater of a pound butter, nutmeg, cinnamon one gill rose water, 1 lb raisins, half pint milk, bake three quaters of an hour midling hot oven. Rice Pudding half A pint of rice six ounces of sugar two quarts milk salt butter and allspice put into A hot oven bake two and a half hours. Indian Pudding three pints of scalded milk, [7?] spoonfuls of fine indian meal stir well while hot let it stand untill coolled add 4 eggs. half A pound of butter spices and sugar. bake four hours Cake take 1 lb butter and A lb sugar and beat it up as together one pint and A half milk and emptings sufficient to raise it Stir it up over night put in half of the butter and sugar
Szathmary Culinary Manuscripts and Cookbooks
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