wendys-llc/domestic-receipts huggingface dataset:
Raised Loaf Cake

Six pounds of dried and sifted flour.

Three pounds of sugar.

Two pounds and a half of butter.

Four eggs, and two pounds of raisins.

Four nutmegs.

Two gills of wine, and two gills of brandy.

In the afternoon, mix the butter and sugar, take half of it and rub
into the flour; take about a quart of milk, blood warm, put the yeast
into the flour, then wet it up. When fully light, add the rest of the
butter and sugar, beat the eggs, and put them in, and set the whole to
rise till morning. Add the brandy, wine, and spice, in the morning, and
put it in the pans. The fruit is to be added in this way:--First dredge
it with flour, then put in enough cake to cover the bottom of the pans,
then sprinkle some fruit, and do not let any of it rest against the
pan, as it burns, and is thus wasted. Then continue to add a layer of
fruit and a layer of cake, having no fruit on the top. This saves those
that usually burn on the pan, and secures a more equal distribution.
Mrs. H.’s Raised Wedding Cake (very fine)

Nine pounds of dried and sifted flour.

Four and a half pounds of white sugar.

Four and a half pounds of butter.

Two quarts of scalded milk.

One quart of the yeast, fresh made as below.

Six eggs.

Six pounds of raisins.

Two pounds of citron.

One ounce of mace.

One gill of brandy.

One gill of wine.

Put the ingredients together as directed in the Raised Loaf Cake.
Yeast for the above Cake

Nine large potatoes, peeled, boiled, and mashed fine.

One quart of water, a very small pinch of hops.

Boil all together, strain through a sieve, add a small tea-cup of
flour, and, when blood warm, half a pint of distillery yeast, or twice
as much home-brewed. Strain again, and let it work till very light and
foaming.
Fruit Cake, or Black Cake

One pound of powdered white sugar.

Three quarters of a pound of butter.

One pound of flour, sifted.

Twelve eggs.

Two pounds of raisins, stoned, and part of them chopped.

Two pounds of currants, carefully cleaned.

Half a pound of citron, cut into strips.

A quarter of an ounce each, of cinnamon, nutmegs, and cloves, mixed.

One wine-glass of wine, and one wine-glass of brandy.

Rub the butter and sugar together, then add the yolks of the eggs,
part of the flour, the spice, and the whites of the eggs well beaten,
then add the remainder of the flour, and the wine and brandy. Mix all
thoroughly together. Cover the bottom and sides of two square tin pans
with white paper, well buttered, pour the mixture in, adding the fruit
as formerly directed, first dredging it with flour, and bake four
hours. After it is taken from the oven, and a little cooled, ice it
thickly.
Pound Cake

One pound of powdered loaf sugar.

One pound of sifted flour.

Three quarters of a pound of fresh butter.

Eight eggs, and one nutmeg.

Rub the butter and sugar together until very light, then add the yolks
of the eggs, the spice, and part of the flour. Beat the whites of the
eggs to a stiff froth, and stir in with the remainder of the flour. Mix
all well together, and bake in small tins, icing the cakes when they
are a little warm.
French Loaf Cake

Five cups of powdered sugar.

Three cups of fresh butter.

Two cups of milk.

Six eggs.

Ten cups of dried and sifted flour.

One wine-glass of wine, one wine-glass of brandy.

Three nutmegs, a small teaspoonful of pearlash.

One pound of raisins, a quarter of a pound of citron.

Stir the sugar and butter to a cream, then add part of the flour, with
the milk a little warm, and the beaten yolks of the eggs. Then add,
with the remainder of the flour, the whites of the eggs well beaten,
the spice, wine, brandy, and pearlash. Mix all thoroughly together, add
the fruit, as you put it into the pans. This will make four loaves.
Bake about an hour, and then ice them.
Portugal Cake

One pound powdered loaf sugar.

One pound of dried and sifted flour.

Half a pound of butter.

Eight eggs.

Two tablespoonfuls of lemon juice, or white wine.

One pound of fruit.

One nutmeg.

One and a half pounds of almonds, weighed before shelling.

Stir the butter and sugar to a cream. Beat the whites and yolks of the
eggs separately. Then, by degrees, put in the flour, and add the lemon
juice last, stirring all lightly together. If almonds are to be used,
they should be blanched. Pound the almonds, or cut into shreds.
Golden Cake

This and the following cake are named from gold and silver, on account
of their color as well as their excellence.

They should be made together, so as to use both portions of the eggs.

To make _golden cake_, take

One pound of flour, dried and sifted.

One pound of sugar.

Three quarters of a pound of butter.

The yolks of fourteen eggs.

The yellow part of two lemons grated, and the juice also.

Beat the sugar and butter to a cream, and add the yolks, well beaten
and strained. Then add the lemon peel and flour, and a teaspoonful of
sal volatile, dissolved in a little hot water. Beat it well, and just
before putting it into the oven add the lemon juice, beating it in very
thoroughly.

Bake in square flat pans, ice it thickly, and cut it in square pieces.
It looks finely on a dish with the silver cake.
Silver Cake

One pound of sugar.

Three quarters of a pound of dried and sifted flour.

Six ounces of butter.

Mace and citron.

The whites of fourteen eggs.

Beat the sugar and butter to a cream, add the whites cut to a stiff
froth, and then the flour. It is a beautiful-looking cake.
Shrewsbury Cake

One pound of dried and sifted flour.

Three quarters of a pound of powdered sugar.

Half a pound of butter.

Five eggs.

Rose water, or grated lemon peel.

Stir the butter and sugar to a cream. Then add the eggs, the whites and
yolks beaten separately, and add the flour.
Queen’s Cake

One pound of dried and sifted flour.

One pound of sugar.

Half a pound of butter.

Four eggs. One nutmeg.

One gill of wine.

One gill of brandy.

One gill of thin cream.

One pound of fruit.

Rub the butter and sugar together. Beat separately the yolks and whites
of the eggs. Mix all the ingredients, except the flour and fruit,
which must be put in just before putting in the oven. This makes two
three-pint pans full. It requires one hour and a half to bake.
Crullars

Five cups of flour.

One cup of butter.

Two cups of sugar.

Four eggs.

One spoonful of rose water. Nutmeg.

Rub the butter and sugar together, add the eggs, the whites and yolks
beaten separately, then the flour. Roll into a sheet about half an inch
thick, cut this with a jagging-iron into long narrow strips. Twist them
into various shapes, and fry them in hot lard, of a light brown. The
fat must be abundant in quantity, and very hot, to prevent the lard
from soaking into the cake.
Lemon Cake.--No. 2

One pound of dried and sifted flour.

One pound of sugar.

Three quarters of a pound of butter.

Seven eggs.

The juice of one lemon, and the peel of two.

This makes two loaves.

Beat and strain the yolks, cut the whites hard, work the butter and
sugar to a cream. Fruit if wished. A tumbler and a half of currants is
enough.

This is richer than No. 1, and keeps well.
Almond Cake

One pound of sifted sugar.

The yolks of twelve eggs, beat and mixed with the sugar.

The whites of nine eggs, added to the above in a stiff froth.

A pound of dried and sifted flour, mixed after the above has been
stirred ten minutes.

Half a pound of sweet almonds, and half a dozen bitter ones, blanched
and pounded with rose water to a cream.

Six tablespoonfuls of thick cream. Use the reserved whites of eggs for
frosting.

This makes one large, or two small loaves.
Lemon Drop Cakes

Three heaping tablespoonfuls of sifted white sugar.

A tablespoonful of sifted flour.

The grated rinds of three lemons.

The white of one egg well beaten; all mixed.

Drop on buttered paper, and bake in a moderate oven.
Jelly Cake

Half a pound of sifted white sugar.

Six ounces of butter.

Eight eggs, whites beat to a stiff froth. Yolks beat and strained.

Juice and grated rind of one lemon.

One pound of dried and sifted flour.

Work the butter and sugar to a cream. Add the eggs, then the flour,
and then the lemon juice. Butter tin scolloped pans, and put in this a
quarter of an inch thick. Bake a light brown, and pile them in layers,
with jelly or marmelade between.
Cocoanut Drops

One pound grated cocoanut, only the white part.

One pound sifted white sugar.

The whites of six eggs, cut to a stiff froth.

You must have enough whites of eggs to wet the whole stiff.

Drop on buttered plates the size of a cent, and bake immediately.
Sugar Drops

Twelve spoonfuls of butter.

Twenty-four spoonfuls of sifted white sugar.

A pint of sifted flour.

Half a nutmeg, and three eggs, the whites beaten separately.

Mix the butter and sugar to a cream, add the eggs, then the flour, drop
on buttered tins, and put sugar plums on the top. Bake ten or fifteen
minutes.
General Directions for making Preserves and Jellies

Gather fruit when it is dry.

Long boiling hardens the fruit.

Pour boiling water over the sieves used, and wring out jelly-bags in
hot water the moment you are to use them.

Do not squeeze while straining through jelly-bags.

Let the pots and jars containing sweetmeats just made remain uncovered
three days.

Lay brandy papers over the top, cover them tight, and seal them, or,
what is best of all, soak a split bladder and tie it tight over them.
In drying, it will shrink so as to be perfectly air-tight.

Keep them in a dry, but not warm place.

A thick leathery mould helps to preserve fruit, but when mould appears
in specks, the preserves must be scalded in a warm oven, or be set into
hot water, which then must boil till the preserves are scalded.

Always keep watch of preserves which are not sealed, especially in warm
and damp weather. The only sure way to keep them without risk or care,
is to make them with enough sugar and seal them, or tie bladder covers
over.
To Clarify Syrup for Sweetmeats

For each pound of sugar, allow half a pint of water. For every three
pounds of sugar, allow the white of one egg.

Mix when cold, boil a few minutes, and skim it. Let it stand ten
minutes, and skim it, then strain it.
Brandy Peaches

Prick the peaches with a needle, put them into a kettle with cold
water, scald them until sufficiently soft to be penetrated with a
straw. Take half a pound of sugar to every pound of peach; make the
syrup with the sugar, and while it is a little warm, mix two-thirds as
much of white brandy with it, put the fruit into jars, and pour the
syrup over it. The late white clingstones are the best to use.
Peaches (not very rich)

To six pounds of fruit, put five of sugar. Make the syrup. Boil the
fruit in the syrup till it is clear. If the fruit is ripe, half an hour
will cook it sufficiently.
Peaches (very elegant)

First take out the stones, then pare them. To every pound of peaches,
allow one-third of a pound of sugar. Make a thin syrup, boil the
peaches in the syrup till tender, but not till they break. Put them
into a bowl, and pour the syrup over them. Put them in a dry, cool
place, and let them stand two days. Then make a new rich syrup,
allowing three quarters of a pound of sugar to one of fruit. Drain the
peaches from the first syrup, and boil them until they are clear, in
the last syrup. The first syrup must not be added, but may be used for
any other purpose you please, as it is somewhat bitter. The large white
clingstones are the best.
To preserve Quinces Whole

Select the largest and fairest quinces (as the poorer ones will answer
for jelly). Take out the cores and pare them. Boil the quinces in water
till tender. Take them out separately on a platter. To each pound of
quince, allow a pound of sugar. Make the syrup, then boil the quinces
in the syrup until clear.
Quince Jelly

Rub the quinces with a cloth, until perfectly smooth. Remove the cores,
cut them into small pieces, pack them tight in your kettle, pour cold
water on them until it is on a level with the fruit, but not to cover
it; boil till very soft, but not till they break.

Then dip off all the liquor you can, then put the fruit into a sieve,
and press it, and drain off all the remaining liquor.

Then to a pint of the liquor add a pound of sugar, and boil it fifteen
minutes. Pour it, as soon as cool, into small jars, or tumblers. Let it
stand in the sun a few days, till it begins to dry on the top. It will
continue to harden after it is put up.
Calf’s Foot Jelly

To four nicely-cleaned calf’s feet, put four quarts of water; let it
simmer gently till reduced to two quarts, then strain it, and let it
stand all night. Then take off all the fat and sediment, melt it, add
the juice, and put in the peel of three lemons, and a pint of wine, the
whites of four eggs, three sticks of cinnamon, and sugar to your taste.
Boil ten minutes, then skim out the spice and lemon peel, and strain it.

The American gelatine, now very common, makes as good jelly, with far
less trouble, and in using it you only need to dissolve it in hot
water, and then sweeten and flavor it.
To preserve Apples

Take only tart and well-flavored apples, peel, and take out the cores
without dividing them, and then parboil them. Make the syrup with the
apple water, allowing three quarters of a pound of white sugar to every
pound of apples, and boil some lemon peel and juice in the syrup. Pour
the syrup, while boiling, on to the apples, turn them gently while
cooking, and only let the syrup simmer, as hard boiling breaks the
fruit. Take it out when the apple is tender through. At the end of a
week boil them once more in the syrup.
Pear

Take out the cores, cut off the stems, and pare them. Boil the pears in
water, till they are tender. Watch them, that they do not break. Lay
them separately on a platter as you take them out. To each pound of
fruit, take a pound of sugar. Make the syrup, and boil the fruit in the
syrup till clear.
Pineapple (very fine)

Pare and _grate_ the pineapple. Take an equal quantity of fruit and
sugar. Boil them slowly in a sauce-pan for half an hour.
Purple Plum.--No. 1

Make a rich syrup. Boil the plums in the syrup very gently till they
begin to crack open. Then take them from the syrup into a jar, and pour
the syrup over them. Let them stand a few days, and then boil them a
second time, very gently.
To preserve Oranges

Boil the oranges in soft water till you can run a straw through the
skin.

Clarify three quarters of a pound of sugar for each pound of fruit,
take the oranges from the water, and pour over them the hot syrup, and
let them stand in it one night. Next day, boil them in the syrup till
it is thick and clear. Then take them up, and strain the syrup on to
them.
Purple Plum.--No. 2

Take an equal weight of fruit, and nice brown sugar. Take a clean stone
jar, put in a layer of fruit and a layer of sugar, till all is in.
Cover them tightly with dough, or other tight cover, and put them in
a brick oven after you have baked in it. If you bake in the morning,
put the plums in the oven at evening, and let them remain till the next
morning. When you bake again, set them in the oven as before. Uncover
them, and stir them carefully with a spoon, and do as not to break
them. Set them in the oven thus _the third_ time, and they will be
sufficiently cooked.
White, or Green Plum

Put each one into boiling water, and rub off the skin. Allow a pound of
fruit to a pound of sugar. Make a syrup of sugar and water. Boil the
fruit in the syrup until clear, about twenty minutes. Let the syrup be
cold before you pour it over the fruit. They can be preserved without
taking off the skins, by pricking them. Some of the kernels of the
stones boiled in give a pleasant flavor.
Citron Melon

Two fresh lemons to a pound of melon. Let the sugar be equal in weight
to the lemon and melon. Take out the pulp of the melon, and cut it in
thin slices, and boil it in fair water till tender. Take it out and
boil the lemon in the same water about twenty minutes. Take out the
lemon, add the sugar, and, if necessary, a little more water. Let it
boil. When clear, add the melon, and let it boil a few minutes.
Strawberries

Look them over with care. Weigh a pound of sugar to each pound of
fruit. Put a layer of fruit on the bottom of the preserving kettle,
then a layer of sugar, and so on till all is in the pan. Boil them
about fifteen minutes. Put them in bottles, hot, and seal them. Then
put them in a box, and fill it in with dry sand. The flavor of the
fruit is preserved more perfectly, by simply packing the fruit and
sugar in alternate layers, and sealing the jar, without cooking. But
the preserves do not look so well.
Blackberry Jam

Allow three quarters of a pound of brown sugar to a pound of fruit.
Boil the fruit half an hour, then add the sugar, and boil all together
ten minutes.
To preserve Currants to eat with Meat

Strip them from the stem. Boil them an hour, and then to a pound of the
fruit, add a pound of brown sugar. Boil all together fifteen or twenty
minutes.
Cherries

Take out the stones. To a pound of fruit, allow a pound of sugar. Put a
layer of fruit on the bottom of the preserving kettle, then a layer of
sugar, and continue thus till all are put in. Boil till clear. Put them
in bottles, hot, and seal them. Keep them in dry sand.
Currants

Strip them from the stems. Allow a pound of sugar to a pound of
currants. Boil them together ten minutes. Take them from the syrup, and
let the syrup boil twenty minutes, and pour it on the fruit. Put them
in small jars, or tumblers, and let them stand in the sun a few days.
Raspberry Jam.--No. 1

Allow a pound of sugar to a pound of fruit. Press them with a spoon, in
an earthen dish. Add the sugar, and boil all together fifteen minutes.
Raspberry Jam.--No. 2

Allow a pound of sugar to a pound of fruit. Boil the fruit half an
hour, or till the seeds are soft. Strain one quarter of the fruit, and
throw away the seeds. Add the sugar, and boil the whole ten minutes.
A little currant juice gives it a pleasant flavor, and when that is
used, an equal quantity of sugar must be added.
Currant Jelly

Pick over the currants with care. Put them in a stone jar, and set
it into a kettle of boiling water. Let it boil till the fruit is
very soft. Strain it through a sieve. Then run the juice through
a jelly-bag. Put a pound of sugar to a pint of juice, and boil it
together five minutes. Set it in the sun a few days.
Quince Marmalade

Rub the quinces with a cloth, cut them in quarters. Put them on the
fire with a little water, and stew them till they are sufficiently
tender to rub them through a sieve. When strained, put a pound of brown
sugar to a pound of the pulp. Set it on the fire, and let it cook
slowly. To ascertain when it is done, take out a little and let it get
cold, and if it cuts smoothly it is done.

Crab-apple marmalade is made in the same way.

Crab-apple jelly is made like quince jelly.

Most other fruits are preserved so much like the preceding, that it
is needless to give any more particular directions, than to say that
a pound of sugar to a pound of fruit is the general rule for all
preserves that are to be kept through warm weather, and a long time.
Preserved Watermelon Rinds

This is a fine article to keep well without trouble for a long time.
Peel the melon, and boil it in just enough water to cover it till it is
soft, trying with a fork. (If you wish it green, put green vine leaves
above and below each layer, and scatter powdered alum, less than half a
teaspoonful to each pound.)

Allow a pound and a half of sugar to each pound of rind, and clarify it
as directed previously.

Simmer the rinds two hours in this syrup, and flavor it with lemon peel
grated and tied in a bag. Then put the melon in a tureen, and boil the
syrup till it looks thick, and pour it over. Next day, give the syrup
another boiling, and put the juice of one lemon to each quart of syrup.
Take care not to make it bitter by too much of the peel.

Citrons are preserved in the same manner. Both these keep through hot
weather with very little care in sealing and keeping.
Preserved Pumpkin

Cut a thick yellow pumpkin, peeled, into strips two inches wide, and
five or six long.

Take a pound of white sugar for each pound of fruit, and scatter it
over the fruit, and pour on two wine-glasses of lemon juice for each
pound of pumpkin.

Next day, put the parings of one or two lemons with the fruit and
sugar, and boil the whole three quarters of an hour, or long enough to
make it tender and clear without breaking. Lay the pumpkin to cool,
strain the syrup, and then pour it on to the pumpkin.

If there is too much lemon peel, it will be bitter.
To Pickle Tomatoes

As you gather them, throw them into cold vinegar. When you have enough,
take them out, and scald some spices tied in a bag, in good vinegar,
and pour it hot over them.
To Pickle Peaches

Take ripe but hard peaches, wipe off the down, stick a few cloves into
them, and lay them in _cold_ spiced vinegar. In three months they will
be sufficiently pickled, and also retain much of their natural flavor.
To Pickle Peppers

Take green peppers, take the seeds out carefully, so as not to mangle
them, soak them nine days in salt and water, changing it every day, and
keep them in a warm place. Stuff them with chopped cabbage, seasoned
with cloves, cinnamon, and mace; put them in cold spiced vinegar.
To Pickle Nasturtions

Soak them three days in salt and water as you collect them, changing it
once in three days, and when you have enough, pour off the brine, and
pour on scalding hot vinegar.
To Pickle Onions

Peel, and boil in milk and water ten minutes, drain off the milk and
water, and pour scalding spiced vinegar on to them.
To Pickle Gherkins

Keep them in strong brine till they are yellow, then take them out and
turn on hot spiced vinegar, and keep them in it in a warm place, till
they turn green. Then turn off the vinegar, and add a fresh supply of
hot, spiced vinegar.
To Pickle Mushrooms

Stew them in salted water, just enough to keep them from sticking. When
tender, pour off the water, and pour on hot spiced vinegar. Then cork
them tight if you wish to keep them long. Poison ones will turn black
if an onion is stewed with them, and then all must be thrown away.
To Pickle Cucumbers

Wash the cucumbers in cold water, being careful not to bruise, or break
them. Make a brine of rock, or blown salt (rock is the best), strong
enough to bear up an egg, or potato, and of sufficient quantity to
cover the cucumbers.

Put them into an oaken tub, or stone-ware jar, and pour the brine over
them. In twenty-four hours, they should be stirred up from the bottom
with the hand. The third day pour off the brine, scald it, and pour it
over the cucumbers. Let them stand in the brine nine days, scalding it
every third day, as described above. Then take the cucumbers into a
tub, rinse them in cold water, and if they are too salt, let them stand
in it a few hours. Drain them from the water, put them back into the
tub or jar, which must be washed clean from the brine. Scald vinegar
sufficient to cover them, and pour it upon them. Cover them tight,
and in a week they will be ready for use. If spice is wanted, it may
be tied in a linen cloth, and put into the jar with the pickles, or
scalded with the vinegar, and the bag thrown into the pickle jar. If a
white scum rises, take it off and scald the vinegar, and pour it back.
A small lump of alum added to the vinegar, improves the hardness of
the cucumbers.
Pickled Walnuts

Take a hundred nuts, an ounce of cloves, an ounce of allspice, an ounce
of nutmeg, an ounce of whole pepper, an ounce of race ginger, an ounce
of horseradish, half pint of mustard seed, tied in a bag, and four
cloves of garlic.

Wipe the nuts, prick with a pin, and put them in a pot, sprinkling
the spice as you lay them in; then add two tablespoonfuls of salt;
boil sufficient vinegar to fill the pot, and pour it over the nuts and
spice. Cover the jar close, and keep it for a year, when the pickles
will be ready for use.

Butternuts may be made in the same manner, if they are taken when
green, and soft enough to be stuck through with the head of a pin. Put
them for a week or two in weak brine, changing it occasionally. Before
putting in the brine, rub them about with a broom in brine to cleanse
the skins. Then proceed as for the walnuts.

The vinegar makes an excellent catsup.