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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 89
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Gingerbread Cookies Soft Gingerbread 2 cups molasses, 1 cup milk, 1 cup butter, 2 cups flour, 1 teaspoon saleratus, 2 eggs, spice to the taste. Hard Gingerbread 1 pt molasses, 1 cup butter, 1/2 cup milk, 1 teaspoon saleratus, flour enough to roll it out. Mrs. Swain 1 cup sugar, 1 cup molasses, 1 cup sour milk, not full cup butter, 2 tablespoons saleratus, 1 teaspoon ginger, flour to make it soft, bake in rings. Mrs. Baker's Sugar Ditto 1 tb sugar, 1 tb sugar x, 2 tbs flour, 6 eggs, 1 teaspoon saleratus, ginger x- this suppose should read butter
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Gingerbread Cookies Soft Gingerbread 2 cups molasses, 1 cup milk, 1 cup butter, 2 cups flour, 1 teaspoon saleratus, 2 eggs, spice to the taste. Hard Gingerbread 1 pt molasses, 1 cup butter, 1/2 cup milk, 1 teaspoon saleratus, flour enough to roll it out. Mrs. Swain 1 cup sugar, 1 cup molasses, 1 cup sour milk, not full cup butter, 2 tablespoons saleratus, 1 teaspoon ginger, flour to make it soft, bake in rings. Mrs. Baker's Sugar Ditto 1 tb sugar, 1 tb sugar x, 2 tbs flour, 6 eggs, 1 teaspoon saleratus, ginger x- this suppose should read butter
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