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New England cookbook, 1825-1870
Page 14
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Milk Ginger Bread 1 lb of sugar 1/2 lb of Butter 1/2 pint of milk as much flour as will make a soft paste -- 1 teaspoon full of pearlash Ginger -- Composition Cake 1 3/4 lb of flour - 3/4 lb of Butter 1 1/4 lb of sugar 4 Eggs - a teaspoon full of pearlash dissolved in a glass of wine. 1 pint of milk Fruit and spice No more than is nice --
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Milk Ginger Bread 1 lb of sugar 1/2 lb of Butter 1/2 pint of milk as much flour as will make a soft paste -- 1 teaspoon full of pearlash Ginger -- Composition Cake 1 3/4 lb of flour - 3/4 lb of Butter 1 1/4 lb of sugar 4 Eggs - a teaspoon full of pearlash dissolved in a glass of wine. 1 pint of milk Fruit and spice No more than is nice --
Szathmary Culinary Manuscripts and Cookbooks
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