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American cookbook, 1850-1870
Page 9
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Fanny Stratton's receipt for Gingerbread -- 1 lb. Butter & lard mixed 1 " Sugar 3 " Flour 1/4 " Cinnamon 1 Table spoon of Ginger 1 Tea " of Cloves 1 Qt. W. Indian Molasses Rub flour and butter together; add sugar and spices and lastly Molasses -- Cymbals. 3/8 pound of Butter 1/2 " " Sugar 1 Egg -- 1 small spoon Saleratus. 1 grated nutmeg 1 Tea cup of milk Add flour enough to the mixture to enable you to roll out the cakes on your board --
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Fanny Stratton's receipt for Gingerbread -- 1 lb. Butter & lard mixed 1 " Sugar 3 " Flour 1/4 " Cinnamon 1 Table spoon of Ginger 1 Tea " of Cloves 1 Qt. W. Indian Molasses Rub flour and butter together; add sugar and spices and lastly Molasses -- Cymbals. 3/8 pound of Butter 1/2 " " Sugar 1 Egg -- 1 small spoon Saleratus. 1 grated nutmeg 1 Tea cup of milk Add flour enough to the mixture to enable you to roll out the cakes on your board --
Szathmary Culinary Manuscripts and Cookbooks
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