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Jane E. Hassler cookbook, June 1857
Page 24
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Indian, or Rice Waffles. 1 qt of milk, 1/2 lb of butter, 6 eggs, 1 ib of In = dian meals, or Riei flour, 2 spoonsfull of yeast, mix the same as waffles. Tusky Cakes 2 ibs of flour, 1 of Butter, 1 of Sugar, 4 eggs, 1/2 pint of milk, 2 teaspoons of mace yeast to est it to rise. Muffins 1 qt of milk, made warm, 4 eggs, 1 tea = cup of yeast, and as much flour as will make as thick as fritters, bake them on the griddle. Fastmacht Cakes 2 qts of milk, made warm 3/4 of a pound of Butter, a teaspoon of saleratus dissolved in a little milk, 8 or 10 eggs, a little yeast, make them up in a loaf, and let them rise, when light, bake them in fat. Exselent Rolls Warm 1 oz of Butter in a 1/2 pint of milk a teaspoon, and half of yeast, a little salt,
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Indian, or Rice Waffles. 1 qt of milk, 1/2 lb of butter, 6 eggs, 1 ib of In = dian meals, or Riei flour, 2 spoonsfull of yeast, mix the same as waffles. Tusky Cakes 2 ibs of flour, 1 of Butter, 1 of Sugar, 4 eggs, 1/2 pint of milk, 2 teaspoons of mace yeast to est it to rise. Muffins 1 qt of milk, made warm, 4 eggs, 1 tea = cup of yeast, and as much flour as will make as thick as fritters, bake them on the griddle. Fastmacht Cakes 2 qts of milk, made warm 3/4 of a pound of Butter, a teaspoon of saleratus dissolved in a little milk, 8 or 10 eggs, a little yeast, make them up in a loaf, and let them rise, when light, bake them in fat. Exselent Rolls Warm 1 oz of Butter in a 1/2 pint of milk a teaspoon, and half of yeast, a little salt,
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