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New England manuscript cookbook, 1880-1910
Page 10
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Layer Cake 2 cups brown sugar 2/3 " butter 1 tablespoon Cinnamon and Allspice 1 teaspoon Cloves 2/3 cup molasses 2 well beaten eggs 1 cup raisins 1/2 " currants 2/3 " buttermilk 1 level teaspoon soda Just enough flour to make a drop batter. Bake in layers & put together with vanilla icing. Cream Cakes 1/2 cup butter 1 " boiling water
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Layer Cake 2 cups brown sugar 2/3 " butter 1 tablespoon Cinnamon and Allspice 1 teaspoon Cloves 2/3 cup molasses 2 well beaten eggs 1 cup raisins 1/2 " currants 2/3 " buttermilk 1 level teaspoon soda Just enough flour to make a drop batter. Bake in layers & put together with vanilla icing. Cream Cakes 1/2 cup butter 1 " boiling water
Szathmary Culinary Manuscripts and Cookbooks
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