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American cookbook, 1838-1851
Page 6
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Sponge Cake 1 of brandy cinnamon to your taste Cup Cake 5 cups of flour 3 cups of sugar 1 cup of Butter 1 of cream 4 eggs 1 teaspoonful of Salaratus wine and spice to your taste Mollasses Cake one cup of Mollasses half a cup of butter one tablespoon of ginger two table spoonfuls of water and one table spoonful of Salaratus Cake 1 cup of milk 1 of butter 2 of sugar 4 of flour 4 eggs Indian Cake 4 cups of flour 4 of Indian meal one of Molasses two teaspoons full of Salaratus salt to your liking mix a batter to the thickness of a pound cake
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Sponge Cake 1 of brandy cinnamon to your taste Cup Cake 5 cups of flour 3 cups of sugar 1 cup of Butter 1 of cream 4 eggs 1 teaspoonful of Salaratus wine and spice to your taste Mollasses Cake one cup of Mollasses half a cup of butter one tablespoon of ginger two table spoonfuls of water and one table spoonful of Salaratus Cake 1 cup of milk 1 of butter 2 of sugar 4 of flour 4 eggs Indian Cake 4 cups of flour 4 of Indian meal one of Molasses two teaspoons full of Salaratus salt to your liking mix a batter to the thickness of a pound cake
Szathmary Culinary Manuscripts and Cookbooks
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