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New England cookbook, 1825-1870
Page 73
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Queen Cake 3 cups sugar 2 of butter 6 eggs 5 cups flour. - Pearlash Cake 3/4 lb butter 1 1/4 lb sugar 1/2 pint butter milk teaspoonful of dry pearlash not mixed very stiff Macaroons 1 lb sugar 1 lb almonds after they are shelled whites of 2 eggs, pound the almonds with a little rose water to prevent them from being oily. drop them on paper and bake them
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Queen Cake 3 cups sugar 2 of butter 6 eggs 5 cups flour. - Pearlash Cake 3/4 lb butter 1 1/4 lb sugar 1/2 pint butter milk teaspoonful of dry pearlash not mixed very stiff Macaroons 1 lb sugar 1 lb almonds after they are shelled whites of 2 eggs, pound the almonds with a little rose water to prevent them from being oily. drop them on paper and bake them
Szathmary Culinary Manuscripts and Cookbooks
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