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New England cookbook, 1855-1934
Page 20
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Maccaroons Take a pd of Almonds blanch & beat them with a little rose water, to keep them from oiling - put to them the same quantity of loaf sugar, sifted. Then bet the whites of seven eggs to a froth, & put them in & beat the whole together. Drop them on buttered paper, grate a little mace or nutmeg & sift sugar over them. Lay the papers on the pan to prevent them from burning, before you put them into the oven. - Recipe from Mrs. Cushing - Portsmouth Feb. 22 1824 Buttermilk Cakes One pint of buttermilk, 3 teaspoons first of molasses, 1 teaspoon ful of saleratus, a little salt - Indian meal sufficient to make it just thick enough to pour into pans. - Temperance Cake Four cups of flour, two of sugar, two of cream, two small teaspoons full of saleratus. Spice to your taste. -
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Maccaroons Take a pd of Almonds blanch & beat them with a little rose water, to keep them from oiling - put to them the same quantity of loaf sugar, sifted. Then bet the whites of seven eggs to a froth, & put them in & beat the whole together. Drop them on buttered paper, grate a little mace or nutmeg & sift sugar over them. Lay the papers on the pan to prevent them from burning, before you put them into the oven. - Recipe from Mrs. Cushing - Portsmouth Feb. 22 1824 Buttermilk Cakes One pint of buttermilk, 3 teaspoons first of molasses, 1 teaspoon ful of saleratus, a little salt - Indian meal sufficient to make it just thick enough to pour into pans. - Temperance Cake Four cups of flour, two of sugar, two of cream, two small teaspoons full of saleratus. Spice to your taste. -
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