Wednesday, January 6, 2021
Louisiana Anthology Cookbook: Cottage Cake
Louisiana Anthology Cookbook: Cottage Cake: Ingredients 3 eggs 1 teacup of brown sugar 2 teacups of molasses 1 teacup of beaten ginger 2 teacups of butter 1 teacup of cream or...
Louisiana Anthology Cookbook: Cottage Cake
Louisiana Anthology Cookbook: Cottage Cake: Ingredients 3 eggs 1 teacup of brown sugar 2 teacups of molasses 1 teacup of beaten ginger 2 teacups of butter 1 teacup of cream or...
Tuesday, January 5, 2021
Lemon Cream
Ingredients
- Five large lemons
- Splash of juice for the lemons
- Twenty spoonfuls of water
- Six egg whites
- Ten ounces of loaf sugar
Directions
- Take five large lemons; pare them as thin as possible, and steep the pairings with the juice of the lemons in 20 spoonfuls of spring water.
- Then strain into a silver saucepan through a jelly bag.
- Add the egg whites and beat well.
- Add in the 10 ounces of loaf suger.
- Set the saucepan over a very slow fire, stirring all the time one way.
- When scalding hot, pour it into glasses.
Banana Nut Bread
Ingredients
- 1/2 cup butter
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 2 eggs (beaten)
- 3 ripe bananas, smashed (about 1 cup)
- 1/4 cup milk
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2-1 cup chopped pecans (optional) or 1/2-1 cup walnuts (optional)
Directions
- Cream butter and sugar.
- Add vanilla and eggs.
- Combine dry ingredients, add alternately with bananas and milk.
- Add nuts if desired.
- Grease and flour one bread pan (2-3 smaller pans) or pour into muffin cups.
- For loaf, bake at 350 for 45-60 minutes.
- For muffins, bake at 350 for 20-25 minutes.
Banana Nut Bread
Ingredients
- 1/2 cup butter
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 2 eggs (beaten)
- 3 ripe bananas, smashed (about 1 cup)
- 1/4 cup milk
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2-1 cup chopped pecans (optional) or 1/2-1 cup walnuts (optional)
Directions
- Cream butter and sugar.
- Add vanilla and eggs.
- Combine dry ingredients, add alternately with bananas and milk.
- Add nuts if desired.
- Grease and flour one bread pan (2-3 smaller pans) or pour into muffin cups.
- For loaf, bake at 350 for 45-60 minutes.
- For muffins, bake at 350 for 20-25 minutes.
Lemon Cream
Ingredients
- Five large lemons
- Splash of juice for the lemons
- Twenty spoonfuls of water
- Six egg whites
- Ten ounces of loaf sugar
Directions
- Take five large lemons; pare them as thin as possible, and steep the pairings with the juice of the lemons in 20 spoonfuls of spring water.
- Then strain into a silver saucepan through a jelly bag.
- Add the egg whites and beat well.
- Add in the 10 ounces of loaf suger.
- Set the saucepan over a very slow fire, stirring all the time one way.
- When scalding hot, pour it into glasses.
Soft Ginger Bread
Ingredients
- Five cups flour
- Two cups molasses
- One cup of sugar
- One cup of butter
- Eight eggs
- One teacup of allspice
- One teacup of ginger
Directions
- Combine the ingredients.
- Bake in a pan or small.
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