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Helen R. Rohm cookbook, 1930-1940
Page 55
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Buttermilk Gingerbread Cream together 1 cup of butter 1 " of sugar 1 well beaten egg 1 cup of molasses 1 " of buttermilk Sift together 3 cups of flour 1 1/2 teaspoons of soda 1/2 teaspoon of salt 1 1/2 " of cloves 1/2 " of cinnamon Prune Cake 1 cup sugar 1/2 "shortening (butter or lard) 1 tsp soda 1/4 cup sour milk 1/2 tsp cinnamon 1/3 " cloves 3 eggs (save whites of 2 for frosting 1 cup cut up cooked prunes a little juicy 1 " nut meats 2 cups of flour Proceed as with any cake.
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Buttermilk Gingerbread Cream together 1 cup of butter 1 " of sugar 1 well beaten egg 1 cup of molasses 1 " of buttermilk Sift together 3 cups of flour 1 1/2 teaspoons of soda 1/2 teaspoon of salt 1 1/2 " of cloves 1/2 " of cinnamon Prune Cake 1 cup sugar 1/2 "shortening (butter or lard) 1 tsp soda 1/4 cup sour milk 1/2 tsp cinnamon 1/3 " cloves 3 eggs (save whites of 2 for frosting 1 cup cut up cooked prunes a little juicy 1 " nut meats 2 cups of flour Proceed as with any cake.
Szathmary Culinary Manuscripts and Cookbooks
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