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New England cookbook, 1855-1934
Page 17
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Another kind of seed cake One pd & a half of flour, ten ounces of sugar, about 2 ounces of butter, 5 eggs, two table spoonsful of seeds, a teaspoonful of pearlash dissolved in cream. Flannel Cakes Quart of milk, three eggs, a little salt, two tablespoonsfull of yeast, thicken it with flour or indian meal, about the consistency of pancakes. Bake them on griddles. Rice Cakes Boil the rice very tender, & while it is hot stir in a little indian meal & a small bit of butter, & a little milk. & when it is cool, add a little yeast & two eggs, & stir in flour enough to make it about the consistency of bread, or a little thinner - add a little salt. Jumbles Two cups of flour, one of sugar & one of butter - roll out in sugar.
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Another kind of seed cake One pd & a half of flour, ten ounces of sugar, about 2 ounces of butter, 5 eggs, two table spoonsful of seeds, a teaspoonful of pearlash dissolved in cream. Flannel Cakes Quart of milk, three eggs, a little salt, two tablespoonsfull of yeast, thicken it with flour or indian meal, about the consistency of pancakes. Bake them on griddles. Rice Cakes Boil the rice very tender, & while it is hot stir in a little indian meal & a small bit of butter, & a little milk. & when it is cool, add a little yeast & two eggs, & stir in flour enough to make it about the consistency of bread, or a little thinner - add a little salt. Jumbles Two cups of flour, one of sugar & one of butter - roll out in sugar.
Szathmary Culinary Manuscripts and Cookbooks
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