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New England manuscript cookbook, 1880-1910
Page 15
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1/3 cup melted butter 2 eggs 1 teaspoon cream-a-tartar 1/2 " soda Vanilla Nice with nuts Vanilla Icing 1 cup sugar 4 tablespoons water Boil until it ropes Beat white 1 egg lightly and add pinch cream-a-tartar Pour boiling syrup over this and beat until ready to spread Plain Gingerbread 1 cup molasses 4/5 " water 1/2 " lard
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1/3 cup melted butter 2 eggs 1 teaspoon cream-a-tartar 1/2 " soda Vanilla Nice with nuts Vanilla Icing 1 cup sugar 4 tablespoons water Boil until it ropes Beat white 1 egg lightly and add pinch cream-a-tartar Pour boiling syrup over this and beat until ready to spread Plain Gingerbread 1 cup molasses 4/5 " water 1/2 " lard
Szathmary Culinary Manuscripts and Cookbooks
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