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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 115
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-Cake- Brides. Receipt Book Whites of 20 eggs - 2 Lbs loaf sugar - 1 of almonds - 1 of flour - 1/2 of butter - Beat the sugar & butter to a cream - blanch the almonds & pound fine - beat the eggs to a froth & add a little at a time - then beat in the flour, not put into pans until ready for the oven. White. -me- 1/2 Lb flour - 1/2 of sugar - 6 oz butter whites of 8 eggs beaten as Sponge cake - 1 teaspoon saleratus - flavor to taste. Lady. Ditto. 1/2 Lb sugar - 6 oz butter - whites of 16 eggs - juice & rind of 1 lemon - 3/4 Lb flour another. Do 1/4 Lb almonds - 3/4 of butter - 1 of sugar 3/4 of flour - whites of 17 eggs - if made in little tins use 2 oz less of flour.
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-Cake- Brides. Receipt Book Whites of 20 eggs - 2 Lbs loaf sugar - 1 of almonds - 1 of flour - 1/2 of butter - Beat the sugar & butter to a cream - blanch the almonds & pound fine - beat the eggs to a froth & add a little at a time - then beat in the flour, not put into pans until ready for the oven. White. -me- 1/2 Lb flour - 1/2 of sugar - 6 oz butter whites of 8 eggs beaten as Sponge cake - 1 teaspoon saleratus - flavor to taste. Lady. Ditto. 1/2 Lb sugar - 6 oz butter - whites of 16 eggs - juice & rind of 1 lemon - 3/4 Lb flour another. Do 1/4 Lb almonds - 3/4 of butter - 1 of sugar 3/4 of flour - whites of 17 eggs - if made in little tins use 2 oz less of flour.
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