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New England cookbook, 1825-1870
Page 20
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black & red. A few cloves, some fine crumbs of bread; thrown over just as they are put in the bake pan a few spoonfuls of water and some butter & when it is just done put in a tea cup full of port wine and more butter according to your Judgment -- Shrewsbury Cake 1 lb Flour 1/2 lb Butter 10 oz Sugar 4 Eggs 1 Glass of wine 1 " of Brandy Spice
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black & red. A few cloves, some fine crumbs of bread; thrown over just as they are put in the bake pan a few spoonfuls of water and some butter & when it is just done put in a tea cup full of port wine and more butter according to your Judgment -- Shrewsbury Cake 1 lb Flour 1/2 lb Butter 10 oz Sugar 4 Eggs 1 Glass of wine 1 " of Brandy Spice
Szathmary Culinary Manuscripts and Cookbooks
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