Colorado College Tutt Library

Recipes from Charles Sargent's diary, 1849

A FRUIT CAKE: One pint of brandy, one and three fourths pounds of flour, two teaspoonful of soda and spices.

ORANGE CAKE: two thirds of cup butter, two cups of sugar, one half cup sweet milk, three cups of flour, three teaspoon baking powder, grate the rind of two oranges. Press out the juice in the icing.

COOKIES: One cup of butter, three cups of sugar, one half cup cream, three eggs, one teaspoonful of salaratus. Flavor to taste knead in sufficient flour to roll out.

EGGS: Boil one doz EGGS hard and mix to a paste with olive oil. One qrt of cider vinegar, one tablespoonful mustard, one teaspoonful tumeric, one teaspoon pepper.

CREAM CAKE: 3 eggs, one cup sugar, two tablespoons full of water, one and half teaspoons full baking powder. Cream a half pint of milk, one egg, three tablespoons of sugar, one tablespoon of corn starch, one tablespoonful of butter, flavor to suit. Boil two minits spread while warm.

COOKIES WITHOUT EGGS: Two cups of sugar, one of butter, one of sweet milk, two spoons of baking powder, nutmeg, (add enough flour to handle), roll out thin.

A FRUIT CAKE: Eight eggs beaten separate, one pound of butter, two pounds of sugar, two pounds of raisins, one and half pounds of figs, one pound of zante(sic), currents, one half pounds of citron.

PICKLES: 1 gall whiskey to 3 1/2 gall water. require no salting put up this way.

WHITE CUP CAKE: One cup butter, Two cups sugar, Three cups flour, White of 8 eggs, Small tablespoon salartus, One tablespoon of Rose Water, Milk or cream to make thick batter.

POUND CAKE: 1 pound flour, 1 pound sugar, 1 1/4 pounds butter, 10 eggs, 1 nutmeg grated, 1 wine-glass rose water. For white cake add one cup milk and three teaspoons full yeast powder.

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