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New England cookbook, 1880s
Page 58
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Pop Overs. 3 eggs - 3 cups new milk 3 " flour a little salt.Bake in a hot oven. Rolls (Lizzie Noyes) 1 pint of milk " " " flour 1 egg - a teaspoon salt. Young's Muffins. 1 quart flour 1 pint milk 1 egg - butter size of an egg. 1 table spoonful sugar 2 teaspoon cream tartar 1 " soda Hot Cross Buns. 3 cups sweet milk - 1 cup yeast flour to make a thick batter. set this as a sponge over night. in the morning add 1 cup sugar 1/2 cup melted butter - 1/2 nutmeg -
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Pop Overs. 3 eggs - 3 cups new milk 3 " flour a little salt.Bake in a hot oven. Rolls (Lizzie Noyes) 1 pint of milk " " " flour 1 egg - a teaspoon salt. Young's Muffins. 1 quart flour 1 pint milk 1 egg - butter size of an egg. 1 table spoonful sugar 2 teaspoon cream tartar 1 " soda Hot Cross Buns. 3 cups sweet milk - 1 cup yeast flour to make a thick batter. set this as a sponge over night. in the morning add 1 cup sugar 1/2 cup melted butter - 1/2 nutmeg -
Szathmary Culinary Manuscripts and Cookbooks
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