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Jane E. Hassler cookbook, June 1857
Page 54
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Ginger Cake's 1 qt. of N. Orleans Molasses 1/2 tincups of shorting - 1 tin cup of buttermilk - fresh - two tablespoonful of soda - flour - enogh to [illegible] spice to suit your tast. Mrs Fausts Sponge Cake 6 Eggs - 1 1/2 cups of flour before sifted - 1 1/2 cups of Sugar 1/4 teacup of water - 1/4 teaspoonful of baking powder put in the flour. Put the water in your fish with sugar set on the stove so it dissolves then break in the eggs without seperating beat very hard - then the flour bake in big dish.
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Ginger Cake's 1 qt. of N. Orleans Molasses 1/2 tincups of shorting - 1 tin cup of buttermilk - fresh - two tablespoonful of soda - flour - enogh to [illegible] spice to suit your tast. Mrs Fausts Sponge Cake 6 Eggs - 1 1/2 cups of flour before sifted - 1 1/2 cups of Sugar 1/4 teacup of water - 1/4 teaspoonful of baking powder put in the flour. Put the water in your fish with sugar set on the stove so it dissolves then break in the eggs without seperating beat very hard - then the flour bake in big dish.
Szathmary Culinary Manuscripts and Cookbooks
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