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Jane E. Hassler cookbook, June 1857
Page 47
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White Cake One Cup of butter, and two cups of Sugar, beat to a cream; the whites of eight eggs beaten to a Stiff froth; three cups [of] flour, one teaspoonful of Soda dissolved and Strained into the cake, and lastly one cup of Sour cream I had the cup of butter not much more than half full as I think if the cream is rich a cup full of butter would make it too [short?]
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White Cake One Cup of butter, and two cups of Sugar, beat to a cream; the whites of eight eggs beaten to a Stiff froth; three cups [of] flour, one teaspoonful of Soda dissolved and Strained into the cake, and lastly one cup of Sour cream I had the cup of butter not much more than half full as I think if the cream is rich a cup full of butter would make it too [short?]
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