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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 41
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White Mountain Cake 1 cup of butter 1 teaspoon of soda 3 " sugar 2 " cream tartar 1 " sweet milk 4 " flour 3- eggs Bake in four or five pans, put frosting between Frosting 1/4 oz Coopers isinglass teacup of boiling water 3 teacups powdered sugar. Pour the water on the isinglass, keep on the fire until thoroughly dissolved. Then strain and add the sugar while it is hot beat half an hour. Chocolate Cake 1/2 cup butter 1/4 cake chocolate 2 " sugar 1/2 cup sugar 1 " milk 1/2 " milk 4 " flour 1 egg yolk only 4 eggs 1 teaspoon soda 2 " c. tartar Keep on fire until it thickens
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White Mountain Cake 1 cup of butter 1 teaspoon of soda 3 " sugar 2 " cream tartar 1 " sweet milk 4 " flour 3- eggs Bake in four or five pans, put frosting between Frosting 1/4 oz Coopers isinglass teacup of boiling water 3 teacups powdered sugar. Pour the water on the isinglass, keep on the fire until thoroughly dissolved. Then strain and add the sugar while it is hot beat half an hour. Chocolate Cake 1/2 cup butter 1/4 cake chocolate 2 " sugar 1/2 cup sugar 1 " milk 1/2 " milk 4 " flour 1 egg yolk only 4 eggs 1 teaspoon soda 2 " c. tartar Keep on fire until it thickens
Szathmary Culinary Manuscripts and Cookbooks
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