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New England manuscript cookbook, 1880-1910
Page 5a
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Brown sugar Frosting for Brown Sugar Cake 1 cup brown sugar 4 tbs milk Small piece Butter Boil about 5 minutes. Ribbon Cake Beat 1/2 cup butter to a cream. Add gradually 2 cups sugar & the yolks of 4 eggs. When very light add 1 cup milk & 3 cups flour sifted with 3 teaspoons baking powder. When well mixed add beaten whites. Take out 1/3 of the mixture & add tbs cinnamon, 1 cup currants, 1/4 cup citron Add to 2/3. 1 teaspoon vanilla. Bake in 3 layers. Put whipped cream with citron between or else use soft white icing.
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Brown sugar Frosting for Brown Sugar Cake 1 cup brown sugar 4 tbs milk Small piece Butter Boil about 5 minutes. Ribbon Cake Beat 1/2 cup butter to a cream. Add gradually 2 cups sugar & the yolks of 4 eggs. When very light add 1 cup milk & 3 cups flour sifted with 3 teaspoons baking powder. When well mixed add beaten whites. Take out 1/3 of the mixture & add tbs cinnamon, 1 cup currants, 1/4 cup citron Add to 2/3. 1 teaspoon vanilla. Bake in 3 layers. Put whipped cream with citron between or else use soft white icing.
Szathmary Culinary Manuscripts and Cookbooks
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