SEARCH
0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Prev | Current Page 49 | Next

Simmons, Amelia

"American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables"



_Another_.
No. 2. Rub 4 pound of sugar, 3 and a half pound of shortning, (half
butter and half lard) into 9 pound of flour, 1 dozen of eggs, 2 ounces
of cinnamon, 1 pint of milk, 3 spoonfuls coriander seed, 3 gills of
brandy, 1 gill of wine, 3 gills of emptins, 4 pounds of raisins.

_Another_.
No. 3. Six pound of flour, 3 of sugar, 2 and a half pound of
shortning, (half butter, half lard) 6 eggs, 1 nutmeg, 1 ounce of
cinnamon and 1 ounce of coriander seed, 1 pint of emptins, 2 gills
brandy, 1 pint of milk and 3 pound of raisins.

_Another_.
No. 4. Five pound of flour, 2 pound of butter, 2 and a half pounds of
loaf sugar, 2 and a half pounds of raisins, 15 eggs, 1 pint of wine, 1
pint of emptins, 1 ounce of cinnamon, 1 gill rose-water, 1 gill of
brandy--baked like No. 1.

_Another Plain cake_.
No. 5. Two quarts milk, 3 pound of sugar, 3 pound of shortning, warmed
hot, add a quart of sweet cyder, this curdle, add 18 eggs, allspice
and orange to your taste, or fennel, carroway or coriander seeds; put
to 9 pounds of flour, 3 pints emptins, and bake well.


Pages:
37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61