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New England cookbook, 1825-1870
Page 75
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Plum Cake 2 oz 1 lb butter 1 lb sugar 1 lb flour [4?] 3 lb raisons 2 lb currants 1/2 lb citron [2?] leave out 2 whites) [eg?] egs 2 nutmegs cinnamon cloves mace & wine glass of wine & of brandy Victoria Cake 6 cups flour, 2 cups sugar 1 cup molasses 1 1/2 of butter 1 cup cream 5 eggs 1 table spoonful saleratus 1 table spoonful cinnamon 1 nutmeg Crollers To one egg 2 table spoonfuls sugar one and an half of melted butter flour sufficient to roll them out
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Plum Cake 2 oz 1 lb butter 1 lb sugar 1 lb flour [4?] 3 lb raisons 2 lb currants 1/2 lb citron [2?] leave out 2 whites) [eg?] egs 2 nutmegs cinnamon cloves mace & wine glass of wine & of brandy Victoria Cake 6 cups flour, 2 cups sugar 1 cup molasses 1 1/2 of butter 1 cup cream 5 eggs 1 table spoonful saleratus 1 table spoonful cinnamon 1 nutmeg Crollers To one egg 2 table spoonfuls sugar one and an half of melted butter flour sufficient to roll them out
Szathmary Culinary Manuscripts and Cookbooks
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