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

Caraway Seed Cakes Three pounds & a half of flour, one & a half of sugar one of butter, one half pint of rosewater, a small piece of pearl ash about half the size of a nutmeg, dissolve this in the rosewater - two ounces of caraway seed: mix up these ingredients, roll it out very thin, cut it into rounds, and bake them on a tin sheet. They require but a short time to bake--

Drop Cakes. One pound of flour, three quarters of a pound of sugar, half a pound of butter, five eggs, half the whites, one gill of rose water, drop them on a tin sheet, & strew some sugared caraway seeds over them, bake in a quick oven, on a tin sheet covered with white paper, buttered, to prevent the cakes from spreading; a few minutes will bake themHarrison Cake One and a half coffee cup of butter, two ditto of Molasses One of milk - One glass of white wine - four eggs - One tea spoonfull of salaeratis-two pounds of raisins, & plenty of spice--

Sponge Cake. (Ours.) Beat the yolk of twelve eggs for a half an hour, then put in a pound and a half of white sugar sifted, and one wine glass of rose water, whisk it well until you see it rise in bubbles, then beat up the whites to or very strong froth, and whisk them well with your sugar & yolks - then whisk in a pound of flour with with the peel of two fresh lemons grated. Put it into the oven as soon as it is made. Sift some fine sugar over it, and put it into a hot oven, it will bake in a half hour.

Muffins Sift a quart of flour, put to it a little salt, and a large spoonfull of yeast: beat the whites of a fresh egg to a strong froth add it, & make the flour up with cold water, as soft as you can, to allow it to be handled; set it in a moderately warm place; Next morning, beat it well with a spoon, put it on the griddle in the muffin rings & bake it a nice brown-- Flour the griddle slightly, but do not use butter, as it will prevent the muffins from being crisp, turn them until done--

Buckwheat Cakes. One third Indian meal, the rest buckwheat, mix it at night, or very early in the morning with a little yeast; a thin batter bake them on a hot griddle use cold water

Indian Cakes Take two eggs, beat them well, add half a pint of buttermilk, and half a pint of cream; or half a pint of sour cream - & half a pint of new milk, with salaeratis sufficient to sweeten the cream - one large spoonfull of sugar, stir in a pint of sifted meal put it into a dutch oven, and bake it about half an hour, having a moderate fire.

French Rolls Two pounds of flour, two ounces of butter, one pint of milk, one gill and a half of good yeast, warm the butter in the milk and pour it on the flour let them rise half a day; knead them into seven rolls--

Mrs Rice's Nahant Cakes

Three eggs to one pint of milk, one tea spoon/ of sugar, a small piece of butter, beat, fifteen or twenty minutes, butter the cups thoroughly, & pour in the batter - bake them one hour - and do not open the oven, or raise the lid during the baking, as they will fall in that case-

Mrs. Mansfields _

Three cups of sweet, & sour milk, salaeratis eno' to sweeten the milk, two cups of Indian meal, and one of flour - break the eggs into the milk teaspoonfull of sugar to each cup of milk, & a little salt by [nay?] of relish-

Rice and Indian cup cakes One tea cup of soft boiled rice, add a quart of Indian meal, and a quart of new milk, two eggs, a little salt, and a half table spoonfull of molasses, bake in glazed cups, previously buttered, or in pans--

Dyspepsia bread Three quarts of unbolted flour, One gill of fresh yeast, and a gill of molasses, One tablespoonfull of salt, one teaspoonfull of salaeratis, One quart of warm water - this will make two loaves, bake them more than an hour, and let them slowly cool.

Molasses Gingerbread One cup of butter. Three cups of molasses, One cup of water - One table spoonfull of ginger One tea-spoon full of salaeratis, dissolved in warm water; flour to make it the consistency of pound cake.