The Golden Age Cook Book | by Henrietta Latham Dwight

Ingredients

• A quart of water, a pound of sugar
• The juice of twelve oranges and two lemons
• A quart of rich milk, three-quarters of a pound of sugar, eight egg yolks, a small vanilla bean
• Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two teaspoon-fuls of baking powder, the whites of four eggs, and a teaspoonful of almond extract
• One pound of flour, a quarter of a pound of butter, a quarter of a pound of brown sugar, three-quarters of a pound of maple syrup
• A cup of butter, a cup and a half of sugar, four eggs, a pint of flour, a cup of currants, half a cup of sweet milk, a teaspoonful of baking powder
• Blanch and chop fine half a pound of almonds. Beat the whites of three eggs to a stiff froth, add half a pound of sugar and then the nuts
• Twelve eggs, the weight of ten in powdered sugar, the weight of six in sifted flour, the grated rind and juice of one lemon
• One cup of molasses, one cup of butter, one cup of brown sugar, one cup of sour milk, three and a half cups of flour, half a teaspoonful of soda, five eggs, ginger, allspice, cloves
• Four cups of sifted flour, one cup of butter, a pinch of salt, three heaping teaspoonfuls of granulated sugar, two tablespoonfuls of lemon juice, four tablespoonfuls of ice water and t
• A pint of milk on to boil, beat four eggs light and stir into the milk; when it is a thick curd remove from the fire and when cool mash it very fine, add to it four ounces of bread
• Two cups of granulated sugar and half a cup of cream, boil until it holds well together in cold water, flavor with oil
• Six pounds of light brown sugar, one pound of butter, one pound of chocolate, one pint of cream, one pint of milk, paraffine as large as a walnut, one teaspoonful of cream of tartar
• Five pounds of ripe currants or cherries, five pounds of granulated sugar, two pounds of seeded raisins, the pulp of six oranges cut in small pieces, and the rind of two or more lemons