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Grizelda Hart cookbook, Jan. 6, 1823
Page 6
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with loaf Sugar, and put into the Jelly when finished. Cream Cake Four cups of flour, three of sugar, one of Butter, one of Cream, five Eggs, one teaspoonful of Pearlash, rub the Butter and Sugar together then add the rest.
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with loaf Sugar, and put into the Jelly when finished. Cream Cake Four cups of flour, three of sugar, one of Butter, one of Cream, five Eggs, one teaspoonful of Pearlash, rub the Butter and Sugar together then add the rest.
Szathmary Culinary Manuscripts and Cookbooks
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