DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, ca. 1850

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Page 15

Ginger Bread
Take a pound of Flour, rub into it, half a pound of Butter, then add half a pound of raw Sugar, and half an Ounce of powder'd Ginger, mix altogether with your Hand and then add a pound of Treacle. When it is all beat well together, spread it thin upon a Tin dripping Pan, and Bake it in a quick Oven. When sufficiently baked take it out and cut it into thin slices of about four Inches broad and four long then roll it up the same as Wafers
Cure for a Dropsy
Take ten grains of Jalap, add to which a little powder'd Ginger, then moisten the the ingredients with Gin, so as to be able to swallow them. To be taken every other morning at Eleven O'Clock.
College Pudding
One pound of Bread, half a pound of Suet, half a pound of Currants, some Sugar, grated Lemon Peel, Nutmeg, two Cloves, and a blade of Mace pounded, mix altogether, and wet them with an Egg, roll them up in small balls, fry them, and pour Wine and Sugar over them

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Ginger Bread Take a pound of Flour, rub into it, half a pound of Butter, then add half a pound of raw Sugar, and half an Ounce of powder'd Ginger, mix altogether with your Hand and then add a pound of Treacle. When it is all beat well together, spread it thin upon a Tin dripping Pan, and Bake it in a quick Oven. When sufficiently baked take it out and cut it into thin slices of about four Inches broad and four long then roll it up the same as Wafers Cure for a Dropsy Take ten grains of Jalap, add to which a little powder'd Ginger, then moisten the the ingredients with Gin, so as to be able to swallow them. To be taken every other morning at Eleven O'Clock. College Pudding One pound of Bread, half a pound of Suet, half a pound of Currants, some Sugar, grated Lemon Peel, Nutmeg, two Cloves, and a blade of Mace pounded, mix altogether, and wet them with an Egg, roll them up in small balls, fry them, and pour Wine and Sugar over them