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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 1
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1 French Cake 2 Cups of Powdered Sugar & 4 eggs 3/4 " " Butter 4 " " Flour 1 " " Sweet milk 1 teaspoonful of Soda 2 " " Cream Tartar Divide the milk into equal parts; put the Soda into one and the Cream Tartar into the other. Beat very light & flavor with vanilla or almond _ Cut Citron in or currants or raisins_ or else Divide the milk into equal parts, put the Soda into one, the Cream Tartar into the other _ Beat the sugar and butter together, add the yolks of the eggs well beaten. Beat the white to a froth and then beat all together very light - flavor as above & cut in either citron, almonds currants or raisins.
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1 French Cake 2 Cups of Powdered Sugar & 4 eggs 3/4 " " Butter 4 " " Flour 1 " " Sweet milk 1 teaspoonful of Soda 2 " " Cream Tartar Divide the milk into equal parts; put the Soda into one and the Cream Tartar into the other. Beat very light & flavor with vanilla or almond _ Cut Citron in or currants or raisins_ or else Divide the milk into equal parts, put the Soda into one, the Cream Tartar into the other _ Beat the sugar and butter together, add the yolks of the eggs well beaten. Beat the white to a froth and then beat all together very light - flavor as above & cut in either citron, almonds currants or raisins.
Szathmary Culinary Manuscripts and Cookbooks
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