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New England manuscript cookbook, 1880-1910
Page 8
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Nut 1 cup sugar 1/2 " butter 1/2 " milk 2 " flour 1 " raisins 1 " nuts 2 eggs 1 teaspoon cream-a-tartar 1/2 " soda. Walnut Icing 2 oz choc - 3/4 lb. brown sugar 1/2 cup milk. Cool until soft ball can be formed. To 1/3 add chopped walnuts and put between layers of cake. Put remaining icing on top & sides and decorate with Walnut halves
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Nut 1 cup sugar 1/2 " butter 1/2 " milk 2 " flour 1 " raisins 1 " nuts 2 eggs 1 teaspoon cream-a-tartar 1/2 " soda. Walnut Icing 2 oz choc - 3/4 lb. brown sugar 1/2 cup milk. Cool until soft ball can be formed. To 1/3 add chopped walnuts and put between layers of cake. Put remaining icing on top & sides and decorate with Walnut halves
Szathmary Culinary Manuscripts and Cookbooks
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