Sponge Cake

Sponge Cake 2013-12-28 19:20:53 Write a review Save Recipe Print Total Time 1 hr 30 min Total Time 1 hr 30 min Ingredients 6 ea Large Eggs, separated 1 t Baking Powder 1 1/2 c Sugar 1/2 c Pineapple juice 1 t Vanilla extract 1 1/2 c Flour Instructions Beat Egg Whites unit stiff, set aside. Sift Flour before measuring, sift again. Beat Egg Yolks adding sugar gradually until thick and light in color, add Vanilla and Pineapple Juice Beat in Flour and Baking Powder. Fold in stiff Egg Whites. Bake 1 hour at 350°
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Chocolate Sour Cream Drop Cookies

Chocolate Sour Cream Drop Cookies 2013-12-28 19:40:30 Write a review Save Recipe Print Total Time 35 min Total Time 35 min Ingredients 1/2 c Shortening 1 1/2 c Sugar 2 ea Eggs 2 sq Chocolate, melted 1 c Sour Cream 1 t Vanilla 2 3/4 c Flour 1/2 t Baking Powder 1/2 t Salt Instructions Mix together Shortening, Sugar, Eggs, and Chocolate. Stir in Sour Cream and Vanilla. Add Flour, Baking Soda, Baking Powder and Salt Drop onto sheet pan by teaspoons. Bake at 400° for 8-10 minutes.
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Walnut Catsup

It is an excellent catsup, and most useful ; and, even when seven years old, is far superior to any I ever met with.James Robinson Walnut Catsup 2013-12-28 15:02:32 Write a review Save Recipe Print Ingredients Fresh Walnuts 6 oz. Anchovies, diced 3 heads Garlic, peeled 1 oz. Jamaica Pepper 1 oz. Cloves 3/4 oz. Mace 1 oz. Black Pepper 1 oz. Ginger, sliced 1 qt. Port Wine Instructions When walnuts are full ripe and ready for eating, take the green outside shells, put them into a jar with as much strong, cold vinegar as will perfectly cover them, and tie them up securely for twelve months. Strain walnuts and press juice out through a sieve. Add remaining ingredients to one gallon of walnut liquid. Let mixture reach a rolling boil Simmer 10 minutes Skim well Store for 24 hours Boil again until mixture is reduced one half. When cold, bottle for storage and seal with waxed cork
By James Robinson
Adapted from The Whole Art of Curing, Pickling and Smoking Meat and Fish – circa: 1847
Adapted from The Whole Art of Curing, Pickling and Smoking Meat and Fish – circa: 1847
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Catsup: Table sauce made from mushrooms, tomatoes, walnuts, etc.The Webster’s Dictionary of 1913
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