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Jane E. Hassler cookbook, June 1857
Page 21
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3 eggs, 1 lb Sugar, a teaspoon of Saleratus, a little milk, 1/2 glass of Brandy rosewater, an orange peal. Butter Biscuits 3 ozs of Butter, 1 lb of flour, and mix it well with water, very hard. Bread Cakes 2 cups of Bread dough, when ready for the oven, 1 cup of Butter, 2 of Sugar, 4 eggs , a large teaspoon of Saleratus, flower to make as thick as a pound cake, spice to taste. Dutch cakes 2 lbs of Flour, 3/4 of Butter, 3/4 of Sugar, 3/4 of currants, 3 eggs, a pint of milk, a little of orange peal, 1/2 a glass of Rose-water, a little yeast. Maryland Cakes 1/4 lb of Butter, 1 qt of milk, a little salt, and flour enough to make a stiff dough. Beat it until short, and bake them in a quick oven
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3 eggs, 1 lb Sugar, a teaspoon of Saleratus, a little milk, 1/2 glass of Brandy rosewater, an orange peal. Butter Biscuits 3 ozs of Butter, 1 lb of flour, and mix it well with water, very hard. Bread Cakes 2 cups of Bread dough, when ready for the oven, 1 cup of Butter, 2 of Sugar, 4 eggs , a large teaspoon of Saleratus, flower to make as thick as a pound cake, spice to taste. Dutch cakes 2 lbs of Flour, 3/4 of Butter, 3/4 of Sugar, 3/4 of currants, 3 eggs, a pint of milk, a little of orange peal, 1/2 a glass of Rose-water, a little yeast. Maryland Cakes 1/4 lb of Butter, 1 qt of milk, a little salt, and flour enough to make a stiff dough. Beat it until short, and bake them in a quick oven
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