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.

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    peel and juice of a lemon; add last of all the beaten whites of the eggs, and sift in four cups of flour as light as possible. Bake in long tins half an hour. Sugar Gingerbread.—One pound of butter, one and one half pounds of brown sugar, eight eggs well beaten, two pounds of flour (lacking a tea-cup full,) a coffee-cup two thirds full of ginger. Wet a knife in milk and spread on flat tins. Sift a little white sugar over the top just before baking. Coffee Cake.—One and one-half cups of sugar, one of butter, one of molasses, one egg, one and one-half teaspoonfuls of cream of tartar, three-quarters of a teaspoonful of soda, one of cloves, one nutmeg, one cup of very strong coffee, four cups of flour. Mix in the above order. Original Boston Cream Cakes.—One pound of flour, one-half pound of butter. Rub the butter well into the flour, stir very quickly into a quart of boiling water, boil one minute, and turn it into a dish to cool. When cool add ten eggs two at a time, beating with your hands only enough to mix. Drop on buttered tins, and bake in a hot oven fifteen minutes. This quantity will make twenty-four cakes. Custard for Cream Cakes.—One quart of milk, four eSSs? fwo ounces of flour beaten with the eggs, and