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Jane E. Hassler cookbook, June 1857
Page 19
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as wafers cut it out, and bake them in fat. Imperial Cake 2 lbs of Flour, 1 of Butter, 1 of Sugar, 1 of currants, 5 eggs, a teaspoon of Saleratus, a glass of Rose_water, 1 pint of Molasses, cloves, mace, ginger, nutmeg, and cinnamon to taste. Federal Cake 1 lb of Flour, 3/4 of Butter, 3/4 of Sugar, 1/2 glass of Rose water, 16 drops of essence of Lemon spices to your taste. Morton Cakes 3 Teacups of Sugar, 2 of Butter, 1 of cream, 4 of flour, 2 eggs, 1 teaspoon of Saleratus, and a little Brandy. English Cakes 1/2 lb of Sugar, 1/2 of Butter, 1 lb of Flour, 3 eggs, 1/2 nutmeg, 1/2 lb of currants, a little Rose_water. Bread Cake 1 lb of Bread dough, 1/2 lb of sugar, 1/2 lb of butter, 5 eggs, 1/2 gill of Brandy, spice to your taste.
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as wafers cut it out, and bake them in fat. Imperial Cake 2 lbs of Flour, 1 of Butter, 1 of Sugar, 1 of currants, 5 eggs, a teaspoon of Saleratus, a glass of Rose_water, 1 pint of Molasses, cloves, mace, ginger, nutmeg, and cinnamon to taste. Federal Cake 1 lb of Flour, 3/4 of Butter, 3/4 of Sugar, 1/2 glass of Rose water, 16 drops of essence of Lemon spices to your taste. Morton Cakes 3 Teacups of Sugar, 2 of Butter, 1 of cream, 4 of flour, 2 eggs, 1 teaspoon of Saleratus, and a little Brandy. English Cakes 1/2 lb of Sugar, 1/2 of Butter, 1 lb of Flour, 3 eggs, 1/2 nutmeg, 1/2 lb of currants, a little Rose_water. Bread Cake 1 lb of Bread dough, 1/2 lb of sugar, 1/2 lb of butter, 5 eggs, 1/2 gill of Brandy, spice to your taste.
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