Bride's Cake
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 20. The excerpt below is the record exactly as published.
One-half cup butter creamed, one cup sugar, two eggs, one cup milk, one teaspoon soda, twa teaspoons cream tartar in one and one-half pints of flour; little salt, roll one pint blueberries in two hand- fuls of flour. Boston Gingerbread. One pound sugar, one pound butter, two pounds flour, six eggs, one pint molasses,, one gill of water, one teaspoon soda, two teaspoons each allspice, cloves and mace, one quart of fruit, half pound of citron. Bake in two loaves three hours. Boston Puffs. Half pint boiling milk, piece butter size of walnut, salt, one and a half cups flour scalded together. When cool, beat in three eggs separately. Fry in lard, as pancakes, then roll in sugar and cinna- mon mixed. Bread. Three cups of raised dough, two cups sugar, one-half cup butter, one cup raisins, teaspoon soda, spice to taste. CAKE. 67 Bride's, i. One-half cup butter, two cups sugar,, whites five eggs, one cup cold water, three cups flour, one teaspoon soda, two cf cream tartar
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