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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 17
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Nichole Diaz Warfles: 1 tablespoon of flour, 1 pint of milk, 4 eggs, 1/4 tablespoon of butter, 1 gill of yeast, a little sugar, spice to taste. - another - 2 eggs, 1 pint of milk, 1/2 tablespoon of butter, 1/2 gill of yeast, salt, flour for a stiff batter. Rice Warfles; 1/2 pint of rice, cup of butter, 6 eggs, salt, sugar and nutmeg to taste, flour for a thick batter, sift sugar over them when done a little nutmeg grated over them improves them. Sally Lund: 2 tablespoons of sugar, butter size of an egg well rubbed together, 1 pint of milk, 2 eggs, 1 teaspoon of soda, 2 cream tartar, flour to make as thick as pound cake. Tea Cakes: 1 tablespoon of flour, 1/4 tablespoon of butter, a little milk, roll thin and bake.
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Nichole Diaz Warfles: 1 tablespoon of flour, 1 pint of milk, 4 eggs, 1/4 tablespoon of butter, 1 gill of yeast, a little sugar, spice to taste. - another - 2 eggs, 1 pint of milk, 1/2 tablespoon of butter, 1/2 gill of yeast, salt, flour for a stiff batter. Rice Warfles; 1/2 pint of rice, cup of butter, 6 eggs, salt, sugar and nutmeg to taste, flour for a thick batter, sift sugar over them when done a little nutmeg grated over them improves them. Sally Lund: 2 tablespoons of sugar, butter size of an egg well rubbed together, 1 pint of milk, 2 eggs, 1 teaspoon of soda, 2 cream tartar, flour to make as thick as pound cake. Tea Cakes: 1 tablespoon of flour, 1/4 tablespoon of butter, a little milk, roll thin and bake.
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