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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 102
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Cake - continued - "Loaf." Mrs R. 1/2 Lb butter - 1 of sugar - 1 of flour - 1 gill wine - 1 of brandy - 1 of cream - 4 eggs - 1 teaspoon pearlash dissolved - currants & raisins. another - Mrs Read's 3 Lbs raised dough - 1/2 of sugar - 1 of butter 1 of currants - 1 glass brandy - 6 eggs - spice mix overnight in cold weather. another - Polly Johnsons 1 1/2 Lbs sugar - 2 Lbs flour - 1/2 Lb butter 7 eggs - 1 pt milk - 3 glasses brandy - 1 teaspoon pearlash - 4 nutmegs - 1 tablespoon cloves & mace - currants, raisins and citron. "Rusk." Mrs. Loof. 4 cups raised dough - 2 of sugar - 1 of butter - 4 eggs - nutmeg - saleratus - raisins "1.2.3.4." 1 cup butter - 2 of sugar - 3 of flour- 4 eggs
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Cake - continued - "Loaf." Mrs R. 1/2 Lb butter - 1 of sugar - 1 of flour - 1 gill wine - 1 of brandy - 1 of cream - 4 eggs - 1 teaspoon pearlash dissolved - currants & raisins. another - Mrs Read's 3 Lbs raised dough - 1/2 of sugar - 1 of butter 1 of currants - 1 glass brandy - 6 eggs - spice mix overnight in cold weather. another - Polly Johnsons 1 1/2 Lbs sugar - 2 Lbs flour - 1/2 Lb butter 7 eggs - 1 pt milk - 3 glasses brandy - 1 teaspoon pearlash - 4 nutmegs - 1 tablespoon cloves & mace - currants, raisins and citron. "Rusk." Mrs. Loof. 4 cups raised dough - 2 of sugar - 1 of butter - 4 eggs - nutmeg - saleratus - raisins "1.2.3.4." 1 cup butter - 2 of sugar - 3 of flour- 4 eggs
Szathmary Culinary Manuscripts and Cookbooks
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