Recipe book, ca.1856, UPenn Ms. Coll. 392

Punch for the dinner table in place of Roman Ice 2 1/2 tumblers of cut loaf sugar 6 tumblers of cold water, and the peel of 6 lemons, cut thin Let the above remain undisturbed, until the sugar is dissolved then add One bottle of Antigua Rum & just before sending to the table, plenty of cracked ice--

Hook punch

Half of the juice & peel of a fresh lemon of good size-with a piece of ice, the size of a whole lemon - a large teacup of powdered sugar. & a wine glass & a half, of Maraschino cordial=then, a pint of Holland Gin-- Mix these ingredients together, and just before serving, pour in the contents, of a common sized bottle, of iced soda water--

Sponge cake. (White). One pound of flour, One pound and a half of sugar, twelve eggs, One glass of rose water, beat the yolks up separately from the whites, and stir in the sugar, the whites are to be well beaten, until the froth can be cut with a knife, then added to the other ingredients--

-Buttermilk cakesThree table spoonsfull of sugar, One of butter, One pint of buttermilk, One tea spoonfull of salaeratis, and add as much flour, as you would, in making pound cake--

-Cookies, or Seed cakesOne cup of butter-two of sugar-two eggs, half a cup of milk, one tea spoonfull of carraway seeds, half a tea spoonfull of ground cinnamon tea spoon full of salaeratis. enough flour to roll it--

Cup. Cake One cup of butter-One tea spoonfull of Salaertis. Two cups of sugar, four cups of flour, One cup of Cream, Four eggs-spices to your taste--

Rich Plum Cake. Seven pounds of floour, six dozen eggs, six pounds of butter, six pounds of sugar, six pounds of currants, half a pint of brandy, one pint of rose water, one oz: of nutmegs, cinnamon & cloves your taste--

Frosting for Cake. Take the whites of eight eggs, two pounds of loaf sugar half an oz. of white starch, & half an oz. of [sum?] [wake?], beat this well until it looks white and thick, spread this over the cake, and dry in a cool oven or in the sun--

Loaf Cake. Four pounds & a half of flour, two pounds of sugar, one pound of butter, six eggs, one pint of yeast, one pint of milk, two tea spoonfull of pearl ash: Rub the butter and sugar together, then add the yeast, then the milk, then add the eggs well beaten, sift in your flour, and the last thing, add your pearl ash dissolved in a milk: cinnamon is an improvement. Let the cake rise-it requires a great deal of beating--

Very good Loaf Cake. Four pounds of flour, two pounds of butter, two pounds & a half of sugar, three pounds of currant, or raisins chopped fine half a pint of rose water half a pint of brandy, spice to your taste-

Roxbury Cake One pound & three quarters of flour, three quarters of a pound of butter, a pound and a half of sugar, a pound & a half of fruit, one pint of milk, five eggs, a tea spoonfull of pearl ash; spice to your taste. The butter & sugar must be mixed together.

Cup Cake. Three cups of flour, two of sugar, one of butter, one of milk, and three of currants or raisins, four eggs, one tea spoonfull of pearl ash-spice to your taste-

Hard Gingerbread (Corsican) Nine eggs, two pounds of flour, one pound of butter a pound and a half of sugar, one glass of wine, and one of rose water, a little ginger - spread it with a knife in the tin sheets-

Corsican Gingerbread Nine eggs, two pounds of flour, one pound of butter, a pound and a half of sugar, one glass of wine, and one of rose water, a little ginger--spread it with a knife on the tin sheets-- Hard Gingerbread Four pounds of flour three pounds of sugar, two pounds of butter, nine eggs, and a quarter of a pound of ginger.

Soft Gingerbread Four pounds of flour, three pounds of sugar, two pounds of butter, twenty four eggs, one gill of rose water, ginger to your taste-- Common Gingerbread Three pounds of flour, a pound a half of sugar, one pound of butter, seven eggs, caraway seeds, and ginger as you likeDough Nuts One pound of flour, one pound of sugar, quarter of a pound of butter, six eggs one glass of brandy, cinnamon & rose water to your taste-fry them in lard--