Source: New England Cook Book, by Marion Harland, Miss. M. Parloa, Mrs. D.A.Lincoln, Thomas J.Murrey And Many Other Authorities. 1905. The Chas. E. Brown Publishing Co. Boston, New York, Chicago
Note: In making this recipe, I substituted: 3/4 cup for the heaping cupfuls, vegetable oil for lard, and a 400° oven for a quick oven. Baked for 30 min.
Other Fun Discoveries
- At the Head of the Vegetable Class Stands Bread ~1856
- Baked Pineapple and Rice ~1922
- The Dining-Room and Its Fittings ~1886