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Jane Lymburner cookbook, Jan. 2, 1817
Page 25
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A CUP CAKE Take one cup of sugar and one of flour and one of cream and four eggs well beaten and half a pound of rasins a cup of cider pickling cucumbers let your cucumbers be small fresh and free from spots make a brine of salt and water strong enough to bare an egg boil this pickle skim it well pour it upon your cucumbers & tine them down for 24 hours then strain them out into a cullendar dry them well with a cloth and take the best vinegar with cloves mace nutmeg white peper and ginger
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A CUP CAKE Take one cup of sugar and one of flour and one of cream and four eggs well beaten and half a pound of rasins a cup of cider pickling cucumbers let your cucumbers be small fresh and free from spots make a brine of salt and water strong enough to bare an egg boil this pickle skim it well pour it upon your cucumbers & tine them down for 24 hours then strain them out into a cullendar dry them well with a cloth and take the best vinegar with cloves mace nutmeg white peper and ginger
Szathmary Culinary Manuscripts and Cookbooks
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