2 cups of granulated sugar
2^ cups of powdered sugar
3 cups of meal
1 pint of milk or water
1 pint of chopped meat packed solidly
9 large eggs, 10 medium eggs
1 round tablespoonful of butter
1 heaping tablespoonful of butter
Butter the size of an egg
1 heaping tablespoonful of sugar
2 round tablespoonfuls of flour
2 round tablespoonfuls of coffee
2 round tablespoonfuls of powdo sugar
1 tablespoonful of liquid
1 bottle S. M. wine
1 bottle brandy
1 small bottle Burnett's extract
1 small bottle Burnett's extract
1 flask of olive oil
= 1 cup.
- 1 cup.
= 1 cup.
= 1 quart.
= 1 pound, or 1 quart.
= 1 pound.
r ^ pound.
= 1 pound.
- 1 pound.
- 1 pound.
- 1 pound.
- 1 pound.
- 1 pound.
= 1 ounce.
z 2 ounces, or \ cup.
- 2 ounces, or \ cup.
- 1 ounce.
= 1 ounce.
: 1 ounce,
r 1 ounce.
: ^ ounce.
z 3 cups, or 48 tablespoonfuls.
: 1^ cups, or 24 tablespoonfuls.
= ^ cup scant, or 3 tablespoonfuls.
= 12 teaspoonfuls.
= 1^ cups, or 20 tablespoonfuls.
Table of Proportions.
1 scant measure of liquid to 3 full measures of flour, for bread.
1 scant measure of liquid to 2 full measures of flour, for muffins.
1 scant measure of liquid to 1 full measure of flour, for batters.
^ cup of yeast, or \ of compressed yeastcake, to one pint of liquid,
1 even teasp. of soda and 2 full teasp. of cream tartar to 1 quart of flour.
3 heaping, or 4 even teaspoonfuls, of baking powder to 1 quart of flour.
1 teaspoonful of soda to 1 pint of sour milk.
1 teaspoonful of soda to 1 cup of molasses.
1 saltspoonful of salt to 1 quart of milk for custards.
1 teaspoonful of extract to 1 quart of custard.
1 saltspoonful of salt to 1 loaf of sponge cake.
1 teaspoonful of extract to 1 loaf of plain cake.
1 saltspoonful of spice to 1 loaf of plain cake.
1 teaspoonful of salt to 1 quart of soup stock or 2 quarts of flour,
1 saltspoonful of white pepper to 1 quart of soup stock.
1 teaspoonful of mixed herbs to 1 quart of soup stock.
1 tablespoonful of each chopped vegetable to 1 quart of soup stock.
A speck of cayenne pepper is what you can take up on the point of a pen-
knife or on a quarter-inch square surface.
A pinch of salt or spice is about a saltspoonful.
A pinch of hops is of a cup.
32
The Boston Cook Book,
The proportions of seasoning given in these receipts are
not sufficient for those who like highly seasoned food. It
is easier to add more, than to remove any if too highly
seasoned.
Mixed Spice for Eich Cakes and Plum Puddings,
i teaspoonful each of cloves and allspice.
1 teaspoonful each of mace and grated nutmeg.
3 teaspoonfuls of cinnamon✪ Mixed Spice for Rich Cakes and Plum Puddings.
Spice Salt for Soups and Stuffings.
4 ounces of salt.
2 ounces of celery salt.
1 ounce each of white pepper and ground thyme,
1 ounce each of marjoram and summer savory,
^ ounce of sage.
1 saltspoonful of cayenne pepper.
\ teaspoonful each of cloves, allspice, and mace.
Mix, sift, and keep closely covered.
Mixed Whole Herbs, for Soups and Braised Meats.
1 bunch each of whole thyme and marjoram.
1 bunch each of summer savory and sage.
^ pound of bay leaves. ✪ Mixed Whole Herbs for Soups and Braised Meats
Crush and break the leaves, blossoms, and stalks, and
mix thoroughly.
Mixing.
Page 23 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 cups of granulated sugar 2^ cups of powdered sugar
3 cups of meal
1 pint of milk or water
1 pint of chopped meat packed solidly
9 large eggs, 10 medium eggs
1 round tablespoonful of butter 1 heaping tablespoonful of butter Butter the size of an egg
1 heaping tablespoonful of sugar
2 round tablespoonfuls of flour 2 round tablespoonfuls of coffee
2 round tablespoonfuls of powdered sugar 1 tablespoonful of liquid 1 bottle S. M. wine 1 bottle brandy
1 small bottle Burnett's extract 1 small bottle Burnett's extract 1 flask of olive oil
= 1 cup. - 1 cup. = 1 cup. = 1 quart.
= 1 pound, or 1 quart.
= 1 pound.
r ^ pound.
= 1 pound.
- 1 pound.
- 1 pound.
- 1 pound. - 1 pound. - 1 pound. = 1 ounce.
z 2 ounces, or \ cup.
- 2 ounces, or \ cup. - 1 ounce.
= 1 ounce. : 1 ounce, r 1 ounce. : ^ ounce.
z 3 cups, or 48 tablespoonfuls. : 1^ cups, or 24 tablespoonfuls. = ^ cup scant, or 3 tablespoonfuls. = 12 teaspoonfuls. = 1^ cups, or 20 tablespoonfuls.
Table of Proportions.
1 scant measure of liquid to 3 full measures of flour, for bread.
1 scant measure of liquid to 2 full measures of flour, for muffins.
1 scant measure of liquid to 1 full measure of flour, for batters.
^ cup of yeast, or \ of compressed yeastcake, to one pint of liquid,
1 even teasp. of soda and 2 full teasp. of cream tartar to 1 quart of flour.
3 heaping, or 4 even teaspoonfuls, of baking powder to 1 quart of flour.
1 teaspoonful of soda to 1 pint of sour milk.
1 teaspoonful of soda to 1 cup of molasses.
1 saltspoonful of salt to 1 quart of milk for custards.
1 teaspoonful of extract to 1 quart of custard.
1 saltspoonful of salt to 1 loaf of sponge cake.
1 teaspoonful of extract to 1 loaf of plain cake.
1 saltspoonful of spice to 1 loaf of plain cake.
1 teaspoonful of salt to 1 quart of soup stock or 2 quarts of flour,
1 saltspoonful of white pepper to 1 quart of soup stock.
1 teaspoonful of mixed herbs to 1 quart of soup stock.
1 tablespoonful of each chopped vegetable to 1 quart of soup stock.
A speck of cayenne pepper is what you can take up on the point of a penknife or on a quarter-inch square surface.
A pinch of salt or spice is about a saltspoonful.
A pinch of hops is of a cup.
The Boston Cook Book,
The proportions of seasoning given in these receipts are not sufficient for those who like highly seasoned food. It is easier to add more, than to remove any if too highly seasoned.
Mixed Spice for Eich Cakes and Plum Puddings,
i teaspoonful each of cloves and allspice.
1 teaspoonful each of mace and grated nutmeg.
3 teaspoonfuls of cinnamon.
Spice Salt for Soups and Stuffings.
4 ounces of salt.
2 ounces of celery salt.
1 ounce each of white pepper and ground thyme, 1 ounce each of marjoram and summer savory, ^ ounce of sage.
1 saltspoonful of cayenne pepper.
\ teaspoonful each of cloves, allspice, and mace.
Mix, sift, and keep closely covered. Mixed Whole Herbs, for Soups and Braised Meats.
1 bunch each of whole thyme and marjoram. 1 bunch each of summer savory and sage. ^ pound of bay leaves.
Crush and break the leaves, blossoms, and stalks, and mix thoroughly.
Mixing.
Records on this page
Mixed Spice for Rich Cakes and Plum PuddingsSpice Salt for Soups and StuffingsMixed Whole Herbs for Soups and Braised Meats