DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jane E. Hassler cookbook, June 1857

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Fruit Cake
2 lbs of Sugar, 2 lbs of Butter beat to a cream, 20 eggs, 2 lbs of flower, added by degrees, 3 lbs of Currants 3 of Rasins, 1/2 lb of citron cut in slices and floured a little, 1 oz of cinnamon, 1 oz of cloves, 1/2 of mace, 1 gill of Brandy, Bake it 3 hours.
Pound Cake
1 lb of sugar, 1 lb of Butter, worked to a cream, 10 eggs well beaten, 1 lb of Flour, 1/2 gill of Brandy, 1 Nutmeg, Bake it 1 hour.
Sponge Cake
1 lb of Loaf Sugar, 10 eggs 1/2 lb, and a half quarter flour, put in just before ready to bake, and then stir it just enough to mix it, 1/2 gill Brandy, and a little essince of lemon, Bake it 3/4 of an hour.
Boston Cake
1 lb of Sugar, 1 of flour, 1/2 lb of Butter, 3 eggs 1/2 pt of Milk, 1 teaspoonfull of Saleratus, 1/2 gill of Brandy, 1 Nutmeg, Bake it nearly an hour and half.

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Fruit Cake 2 lbs of Sugar, 2 lbs of Butter beat to a cream, 20 eggs, 2 lbs of flower, added by degrees, 3 lbs of Currants 3 of Rasins, 1/2 lb of citron cut in slices and floured a little, 1 oz of cinnamon, 1 oz of cloves, 1/2 of mace, 1 gill of Brandy, Bake it 3 hours. Pound Cake 1 lb of sugar, 1 lb of Butter, worked to a cream, 10 eggs well beaten, 1 lb of Flour, 1/2 gill of Brandy, 1 Nutmeg, Bake it 1 hour. Sponge Cake 1 lb of Loaf Sugar, 10 eggs 1/2 lb, and a half quarter flour, put in just before ready to bake, and then stir it just enough to mix it, 1/2 gill Brandy, and a little essince of lemon, Bake it 3/4 of an hour. Boston Cake 1 lb of Sugar, 1 of flour, 1/2 lb of Butter, 3 eggs 1/2 pt of Milk, 1 teaspoonfull of Saleratus, 1/2 gill of Brandy, 1 Nutmeg, Bake it nearly an hour and half.