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Jane E. Hassler cookbook, June 1857
Page 65
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Ginger Cakes. 1 pt. of N.O. molasses, 2 eggs, 1 cup of lard, with a little salt in it, 1/2 cup of sour milk, with 1 tablespoonful, of soda in it, put all into a dish, and mix with your hands, with flour enough to roll, spice to your taste. Hasty Pudding. 5 tablespoonsful of flour, 1 pt of of milk, yolks of 5 eggs well, beaten, a little salt, then the whites, beaten to a stiff froth, bake a half hour, After it is baked, cut in slices and have ready a few spoonsful of butter, beaten to a cream thickened with white sugar, spread on slices, and eat warm. Sugar Cakes. 1 lb. of sugar, 1/2 lb. of butter, 1 cup of sour cream, 5 eggs, 1 teaspoonfull of soda in the cream Mrs. Snively.
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Ginger Cakes. 1 pt. of N.O. molasses, 2 eggs, 1 cup of lard, with a little salt in it, 1/2 cup of sour milk, with 1 tablespoonful, of soda in it, put all into a dish, and mix with your hands, with flour enough to roll, spice to your taste. Hasty Pudding. 5 tablespoonsful of flour, 1 pt of of milk, yolks of 5 eggs well, beaten, a little salt, then the whites, beaten to a stiff froth, bake a half hour, After it is baked, cut in slices and have ready a few spoonsful of butter, beaten to a cream thickened with white sugar, spread on slices, and eat warm. Sugar Cakes. 1 lb. of sugar, 1/2 lb. of butter, 1 cup of sour cream, 5 eggs, 1 teaspoonfull of soda in the cream Mrs. Snively.
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