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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 112
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-Cake- Queens A. Haskell 1 Lb flour - 1 of sugar - 1/2 of butter - 1 of currants - 5 eggs - 1 gill cream or milk 1 of wine 1 teaspoon pearlash. -another- Mother Russells 1 Lb sugar - 1 of flour - 3/4 of butter - 1 of raisins - 1/2 of currants - 1/2 of citron - 8 eggs 1 glass wine - 1 teaspoon pearlash - 2 nutmegs Bake 2 hours. # -another- Mrs. W. Nye - 1 Lb flour - 3/4 of sugar - 1/2 of butter - 4 eggs - spice & fruit as you like.
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-Cake- Queens A. Haskell 1 Lb flour - 1 of sugar - 1/2 of butter - 1 of currants - 5 eggs - 1 gill cream or milk 1 of wine 1 teaspoon pearlash. -another- Mother Russells 1 Lb sugar - 1 of flour - 3/4 of butter - 1 of raisins - 1/2 of currants - 1/2 of citron - 8 eggs 1 glass wine - 1 teaspoon pearlash - 2 nutmegs Bake 2 hours. # -another- Mrs. W. Nye - 1 Lb flour - 3/4 of sugar - 1/2 of butter - 4 eggs - spice & fruit as you like.
Szathmary Culinary Manuscripts and Cookbooks
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