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New England cookbook, 1855-1934
Page 90
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cake is sweet / fry them in hot lard to a light brown - St Charles' Indian bread - Beat 2 eggs very light, mix with sour milk, add a teaspoon saleratus, stir in a pint of indian meal - a table spoon full of melted lard - Beat well & bake in a quick oven. - Cherry bounce 1 1/2 Gallon of rum - 2 quarts water & 2 pounds sugar - 1 peck cherries. Pound the cherries - Mix them with the sugar and water & rum, & shake them a few times - add rum sugar & water at any time. Whenever it is needed. - Jumbles - 1 lb butter 1 do sugar 1 1/2 lbs flour - 4 eggs Gingerbred Half lb sugar - 6 oz butter, 3 eggs, a little saleratus - & flour to make it stiff enough to roll out. Ginger & nutmeg.
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cake is sweet / fry them in hot lard to a light brown - St Charles' Indian bread - Beat 2 eggs very light, mix with sour milk, add a teaspoon saleratus, stir in a pint of indian meal - a table spoon full of melted lard - Beat well & bake in a quick oven. - Cherry bounce 1 1/2 Gallon of rum - 2 quarts water & 2 pounds sugar - 1 peck cherries. Pound the cherries - Mix them with the sugar and water & rum, & shake them a few times - add rum sugar & water at any time. Whenever it is needed. - Jumbles - 1 lb butter 1 do sugar 1 1/2 lbs flour - 4 eggs Gingerbred Half lb sugar - 6 oz butter, 3 eggs, a little saleratus - & flour to make it stiff enough to roll out. Ginger & nutmeg.
Szathmary Culinary Manuscripts and Cookbooks
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