Transcribe
Translate
New England cookbook, 1855-1934
Page 40
More information
digital collection
archival collection guide
transcription tips
Suet Dumplings 1 cup Suet 3 " flour Salt - Mix with water put them into boiling water & boil twenty minutes Hard Gingerbread 1 pint molasses - boiled 1/2 " melted butter 1/2 cup water - little salt - ginger to suit the taste. Midge Cake 1 cup sweet milk 2 do of sugar 3 " flour 2 teaspoons full of cream Tartar 1 " soda 2 eggs a bit of butter
Saving...
prev
next
Suet Dumplings 1 cup Suet 3 " flour Salt - Mix with water put them into boiling water & boil twenty minutes Hard Gingerbread 1 pint molasses - boiled 1/2 " melted butter 1/2 cup water - little salt - ginger to suit the taste. Midge Cake 1 cup sweet milk 2 do of sugar 3 " flour 2 teaspoons full of cream Tartar 1 " soda 2 eggs a bit of butter
Szathmary Culinary Manuscripts and Cookbooks
sidebar
