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New England cookbook, 1880s
Page 61
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Strawberry Short Cake. Two cups of flour one cup of sour milk butter the size of a walnut one third of a teaspoonful of soda one fourth of a teaspoonful of salt mix lightly and bake in a quick oven While baking take a pint and a half of strawberries and mash fine. When the cake is baked cut in two and butter each part then put on the larger portion a layer of sugar and then strawberries then a layer of sugar then lay in the other part and serve immediately Buns. Dissolve a half cake yeast in two cups new milk which has been boiled and cooled. Add half teasoon salt. 1 tablespoon sugar and flour enough to make a stiff batter. Raise over night. In the morning add one cup of sugar, 1/2 cup melted butter a small cup of currants and flour enough to knead well. Let it rise again
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Strawberry Short Cake. Two cups of flour one cup of sour milk butter the size of a walnut one third of a teaspoonful of soda one fourth of a teaspoonful of salt mix lightly and bake in a quick oven While baking take a pint and a half of strawberries and mash fine. When the cake is baked cut in two and butter each part then put on the larger portion a layer of sugar and then strawberries then a layer of sugar then lay in the other part and serve immediately Buns. Dissolve a half cake yeast in two cups new milk which has been boiled and cooled. Add half teasoon salt. 1 tablespoon sugar and flour enough to make a stiff batter. Raise over night. In the morning add one cup of sugar, 1/2 cup melted butter a small cup of currants and flour enough to knead well. Let it rise again
Szathmary Culinary Manuscripts and Cookbooks
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