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New England cookbook, 1880s
Page 59
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1 small teaspoon salt - flour enough to roll out like biscuit knead well and set to rise five hours. Roll half an inch thick, cut into round cakes. When they have stood half an hour make a cross upon each with a knife and put instantly into the oven. Bake a light brown and brush over the top with white of egg and sugar. Indian Cake. 2 cups of fine meal " " " flour " " " sour milk " " " cream " " " sugar 3 eggs 1 teaspoon salt " " soda
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1 small teaspoon salt - flour enough to roll out like biscuit knead well and set to rise five hours. Roll half an inch thick, cut into round cakes. When they have stood half an hour make a cross upon each with a knife and put instantly into the oven. Bake a light brown and brush over the top with white of egg and sugar. Indian Cake. 2 cups of fine meal " " " flour " " " sour milk " " " cream " " " sugar 3 eggs 1 teaspoon salt " " soda
Szathmary Culinary Manuscripts and Cookbooks
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