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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 15
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Allison Borgardt Breakfast & Tea Corn Cake: 4 eggs, 4 cups sweet milk, two small spoonfuls cream tartar, 1 soda, a little salt, 8 tablespoonfuls flour, indian meal, to make a thin batter~baked in cups. Another 1 pint sweet milk, 1/2 pint coheat flour, 1 pint corn meal, 4 eggs well beaten, 1 teaspoon feel soda, 2 oz cream tartar, 2 oz sugar, 1 oz butter or lard and a little salt. Flannel Cakes: 2 large spoonfuls indian meal, scalded well, 1 pint milk, 4 eggs, a little salt, a pint bowl of flour. Another 4 eggs to a quart milk, flour to make a thin batter, very little saleratus and a little salt.
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Allison Borgardt Breakfast & Tea Corn Cake: 4 eggs, 4 cups sweet milk, two small spoonfuls cream tartar, 1 soda, a little salt, 8 tablespoonfuls flour, indian meal, to make a thin batter~baked in cups. Another 1 pint sweet milk, 1/2 pint coheat flour, 1 pint corn meal, 4 eggs well beaten, 1 teaspoon feel soda, 2 oz cream tartar, 2 oz sugar, 1 oz butter or lard and a little salt. Flannel Cakes: 2 large spoonfuls indian meal, scalded well, 1 pint milk, 4 eggs, a little salt, a pint bowl of flour. Another 4 eggs to a quart milk, flour to make a thin batter, very little saleratus and a little salt.
Szathmary Culinary Manuscripts and Cookbooks
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