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American cookbook, 1824-1855
Page 32
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Currant Cake. 1 lb of flour 1/2 lb of butter 1 lb of sugar 4 eggs 1 gill of cream 1 glass wine 1 glass of brandy spices palatable. Cup Cake. 5 teacups of flour 9 of sugar 1 of butter 1 cup of cream 4 eggs 1 teaspoonful of pearlask. A Light Cooki to bake in cups 1/2 lb of butter 1/2 lb of sugar rubbed in to 2 lb of flour 1 glass of wine 1 of [eon?] water 2 glasses of emptins, nutmeg, cinnamon & currants. Sugar Gingerbread. 2 lb of flour 1 lb of sugar 7 eggs 1 oz. of ginger 1 glass of wine 3/4 lb of butter. Biscuit Pudding. 7 eggs or more 1/2 lb biscuit 1/2 lb of raisons 1/2 sugar [eon?] water wine & spices as you like 1/2 lb of butter. An Apple Dumplin Put into paste quartered apples [tie?] them
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Currant Cake. 1 lb of flour 1/2 lb of butter 1 lb of sugar 4 eggs 1 gill of cream 1 glass wine 1 glass of brandy spices palatable. Cup Cake. 5 teacups of flour 9 of sugar 1 of butter 1 cup of cream 4 eggs 1 teaspoonful of pearlask. A Light Cooki to bake in cups 1/2 lb of butter 1/2 lb of sugar rubbed in to 2 lb of flour 1 glass of wine 1 of [eon?] water 2 glasses of emptins, nutmeg, cinnamon & currants. Sugar Gingerbread. 2 lb of flour 1 lb of sugar 7 eggs 1 oz. of ginger 1 glass of wine 3/4 lb of butter. Biscuit Pudding. 7 eggs or more 1/2 lb biscuit 1/2 lb of raisons 1/2 sugar [eon?] water wine & spices as you like 1/2 lb of butter. An Apple Dumplin Put into paste quartered apples [tie?] them
Szathmary Culinary Manuscripts and Cookbooks
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