Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

    35/84 (page 27)
    wheat flour, two spoonfuls of Indian meal, half a tea- cupful of yeast. Beat the batter at least fifteen min- utes at night. Mix with warm water, and add some salt. Flannel Cakes.—Two ounces of butter, one pint of hot milk to melt it, one pint of cold milk, five eggs, floui enough to make a stiff batter, one teaspoonful of salt, two spoonfuls of yeast. Set it in a warm place and let it rise three hours. Butter a griddle and drop on in small cakes. Virginia Wafers.—One quart of flour, a piece of buttei the size of an egg, the yolks of two eggs, milk enough to be able to roll the dough very thin. Beat the dough with a rolling pin half an hour or more, until it blisters, and then roll it as thin as paper. Cut out the biscuits, prick them with a fork, and bake them on tins or pans two or three minutes. CAKE, ETC. • Black Cake. Two pounds of butter, two pounds of sugar, two pounds of flour, twenty eggs, eight pounds of citron, nine pounds of raisins, seven pounds of currants, ten nutmegs, two teaspoonfuls of cinna-