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New England manuscript cookbook, ca. 1897
Page 12
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Filling for Layer cake 1 large sour apple, pared & grated; juice & grated rind of 1 lemon; 1 cup sugar. Boil 3 minutes & spread when cool. 2 fair sized Apples for 3 layers. Centennial Cake (Lucy C.) 2 1/2 cups flour 1 1/2 " sugar 2 teasp C. Tartar Pinch salt. Rub these well together, then add 1 cup milk next, 1 egg, Flavoring. 1/2 cup butter melted but not hot. 1 teasp. soda in little milk. bake in two small tins. Beat all throughly together. (Dont take too large measure of shortning) or soda. It is apt to fall, but it very good & not heavy when it falls Scalloped Potatoes Slice raw potatoes thin and put a layer of the slices in a baking dish with a sprinkle of finely chopped onion, small pieces of butter, salt and pepper. Continue the layers until the dish is full, then pour milk over, allowing it to come even with the potatoes. Bake 1 1/2 hours.
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Filling for Layer cake 1 large sour apple, pared & grated; juice & grated rind of 1 lemon; 1 cup sugar. Boil 3 minutes & spread when cool. 2 fair sized Apples for 3 layers. Centennial Cake (Lucy C.) 2 1/2 cups flour 1 1/2 " sugar 2 teasp C. Tartar Pinch salt. Rub these well together, then add 1 cup milk next, 1 egg, Flavoring. 1/2 cup butter melted but not hot. 1 teasp. soda in little milk. bake in two small tins. Beat all throughly together. (Dont take too large measure of shortning) or soda. It is apt to fall, but it very good & not heavy when it falls Scalloped Potatoes Slice raw potatoes thin and put a layer of the slices in a baking dish with a sprinkle of finely chopped onion, small pieces of butter, salt and pepper. Continue the layers until the dish is full, then pour milk over, allowing it to come even with the potatoes. Bake 1 1/2 hours.
Szathmary Culinary Manuscripts and Cookbooks
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