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Jane E. Hassler cookbook, June 1857
Page 1
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Eliza Scinten's recipt for Ginger Cakes. 1 pt of Orleans molasses 1 pt of fresh buttermilk- 1/2 cup of brown sugar - mix well, and let stand over night. In the morning add 1/2 pt of shortning-1/2 tablespoonful of ginger 1/2 tablespoonful of cinnamon and cloves if you like. And lastly - two tablesponsful of Soda - put in dry just before you stiffen with flour, enough to roll. Emma, I know these cakes would suit your papa - and roll them not too thin cut round, not too small - Aunt Etta says this is the way great grandma Hassler always made hers. They are good very good. (use butter if you have it)
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Eliza Scinten's recipt for Ginger Cakes. 1 pt of Orleans molasses 1 pt of fresh buttermilk- 1/2 cup of brown sugar - mix well, and let stand over night. In the morning add 1/2 pt of shortning-1/2 tablespoonful of ginger 1/2 tablespoonful of cinnamon and cloves if you like. And lastly - two tablesponsful of Soda - put in dry just before you stiffen with flour, enough to roll. Emma, I know these cakes would suit your papa - and roll them not too thin cut round, not too small - Aunt Etta says this is the way great grandma Hassler always made hers. They are good very good. (use butter if you have it)
Szathmary Culinary Manuscripts and Cookbooks
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