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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    Gingerbread Nuts.—Half a pound of brown sugar, a quarter of a pound of butter, one and a half pounds of flour, two large spoonfuls of ginger, one teaspoon- ful of powdered cloves, and one of cinnamon; stir in one pint of molasses, the grated peel of a large lemon, and a very small taaspoonful of pearlash dissolved in vinegar. Roll out half an inch thick, and cut in small cakes the size of a quarter of a dollar. * Chocolate Cake.—One pound of sugar, ten eggs, a part of the juice and grated rind of a lemon, a pinch of salt, half a teaspoonful of cream tartar, quarter of a teaspoonful of soda, half a pound of flour. Dissolve the soda in a trifle of hot water, and sift the cream tartar in the flour. Spread on jelly tins, and remove from the tin as soon as baked to a light brown. Have ready the following paste, and spread on warm: Two squares of Baker’s chocolate, three-quarters of a cup of sweet milk, one cup of brown sugar. Pound the chocolate, and dissolve it on the fire in the milk ; then add the sugar, and boil slowly forty or fifty minutes. Must be spread on the cake while both are warm. Another Chocolate Icing.—'Two-thirds of a cup of grated chocolate, one cupful of powdered sugar, well mixed together; stir like frosting into the beaten 4