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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 116
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-Cake- Cream. -cakes- Lucy Longfellow 1 pt water- 1/2 Lb butter - 3/4 of flour - 10 eggs. Boil the water & butter together & stir in the flour while boiling - when cold add the eggs by breaking them into the mixture one at a time - stir them in thoroughly but be sure not to beat them - add 1 teaspoon cold water. Drop this into your pans the size of a cream cake Bake 15 minutes in a hot oven. -Mixture- 1 cup flour - 2 of sugar 4 eggs - 1 qt milk - beat the eggs, sugar & flour together and stir into the milk while boiling when thickened well add whatever flavor you like and fill your cakes -another- Mrs R. 1 pt. water - 1 teacup butter - 6 oz flour 5 eggs - 1 teaspoon dry saleratus boiled together this is for the puff - mixture - 1 pt milk 1 teacup flour - 1 of sugar - ess lemon all cooked in milk.
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-Cake- Cream. -cakes- Lucy Longfellow 1 pt water- 1/2 Lb butter - 3/4 of flour - 10 eggs. Boil the water & butter together & stir in the flour while boiling - when cold add the eggs by breaking them into the mixture one at a time - stir them in thoroughly but be sure not to beat them - add 1 teaspoon cold water. Drop this into your pans the size of a cream cake Bake 15 minutes in a hot oven. -Mixture- 1 cup flour - 2 of sugar 4 eggs - 1 qt milk - beat the eggs, sugar & flour together and stir into the milk while boiling when thickened well add whatever flavor you like and fill your cakes -another- Mrs R. 1 pt. water - 1 teacup butter - 6 oz flour 5 eggs - 1 teaspoon dry saleratus boiled together this is for the puff - mixture - 1 pt milk 1 teacup flour - 1 of sugar - ess lemon all cooked in milk.
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