The FoodReference Website - Recipe Section
Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

You are here > Home > Recipes >

1906 COOKBOOK > CAKES & COOKIES pg 4 > Trifles >

Get a Free Trail issue
SAVEUR

The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.

<A class="APCAnchor" HREF="http://affiliates.allposters.com/link/redirect.asp?AID=549669&PSTID=5&LTID=16">Buy Posters at AllPosters.com </A>

<A class="APCAnchor" HREF="http://affiliates.allposters.com/link/redirect.asp?AID=549669&PSTID=5&LTID=16&lang=1">Buy Posters at AllPosters.com </A>

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:
james@foodreference.com

All contents of this website are copyright © 1990--2010 James T. Ehler and www.FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

TRIFLES

Work 1 beaten egg and 1 tablespoonful of sugar into as much flour as will make a stiff paste. Roll as thin as a silver dollar, and cut into small cakes. Drop a few at a time into hot lard, and cook till they rise to the surface. Turn over, remove with skimmer and drain.

Sister Mary E. Whitney, Kearney, Nebr.

Click on the
3 Young Chefs for the Best Cooking Culinary Baking, Hospitality & Travel Schools