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Benjamin Butterworth manuscript, 1828-1867
Page 96
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Cocoanut Cake Two thirds of a cup butter; two cups of sugar five eggs, half cup of mile, half teaspoonful soda, one teaspoonful cream of tarter three cups and a half flour one cocoanut grated Pineapple Preserve Cut off the rough outside cut them in slices to each pound of fruit put a teacup of water put it in a preserving kettle, cover it and boil gently until clear, take them from the water, put a pound of sugar for each pound of fruit to the water and let it dissolve over the fire then put in the fruit boil gently until clear all through
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Cocoanut Cake Two thirds of a cup butter; two cups of sugar five eggs, half cup of mile, half teaspoonful soda, one teaspoonful cream of tarter three cups and a half flour one cocoanut grated Pineapple Preserve Cut off the rough outside cut them in slices to each pound of fruit put a teacup of water put it in a preserving kettle, cover it and boil gently until clear, take them from the water, put a pound of sugar for each pound of fruit to the water and let it dissolve over the fire then put in the fruit boil gently until clear all through
Szathmary Culinary Manuscripts and Cookbooks
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