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Jane E. Hassler cookbook, June 1857
Page 44
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pan, and let it rise again. Bake it, and after cool cat it in squairs. Spice Cake. 1 lb of sugar, 1 of flour, 9 eggs, 1/4 lb of Butter, 1/4 lb of Citron, 6 cloves made fine. Work your butter to a cream, then put in your sugar, then the eggs. Some raisins cloves, citron, and the flour last. Work it well. Potato Rolls. Boil 3 lbs of potatoes, mash and work them with 2 oz of Butter, and as much milk as will let them pass through a seive; take 1/2 pint of yeast, 1/2 pint of warm water, mix with the potatoes, & then pour the whole upon [5?] lbs of flour, and some salt. Knead it well; let it stand one hour to rise, work it, and make it into rolls; bake on tins. To make Rice Bread. Boil 1 pint of Rice soft, add a pint of yeast then 3 qts of Flour, put it to rise in a tin or earthen vessel; devide it into loaves and bake as other Bread.
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pan, and let it rise again. Bake it, and after cool cat it in squairs. Spice Cake. 1 lb of sugar, 1 of flour, 9 eggs, 1/4 lb of Butter, 1/4 lb of Citron, 6 cloves made fine. Work your butter to a cream, then put in your sugar, then the eggs. Some raisins cloves, citron, and the flour last. Work it well. Potato Rolls. Boil 3 lbs of potatoes, mash and work them with 2 oz of Butter, and as much milk as will let them pass through a seive; take 1/2 pint of yeast, 1/2 pint of warm water, mix with the potatoes, & then pour the whole upon [5?] lbs of flour, and some salt. Knead it well; let it stand one hour to rise, work it, and make it into rolls; bake on tins. To make Rice Bread. Boil 1 pint of Rice soft, add a pint of yeast then 3 qts of Flour, put it to rise in a tin or earthen vessel; devide it into loaves and bake as other Bread.
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