143. cider cake
(from The New England Cook Book, published by Hezekiah Howe & Co, 1836)
Ingredients:
Instructions:
(from The New England Cook Book, published by Hezekiah Howe & Co, 1836)
Ingredients:
3/4 lb. sugar
1/2 lb. butter
2 tsp. saleratus dissolved in 1/2 teacup of water
1/2 pint of apple cider
2 lbs. flour
grated nutmeg
Instructions:
Rub together three quarters of a pound of sugar, and half a pound of butter. Dissolve two tea spoonsful of saleratus in half a tea cup of water, turn it into the cake, together with half a pint of cider, stir in two pounds of flour and grated nutmeg. Bake it about half an hour. This cake should be eaten in course of two or three days after it is made, as it gets very dry very quick.
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