I mentioned previously that I’m on a quest to find
receipts in New York-area historic cookbooks for
New-York cake and/or cookies, particularly ones
that are not copies from other works. Well, I may
have found one. I think. Maybe. Or maybe not.
In any event, it’s in the manuscript cookbook
of Maria Sanders Van Rensselaer (1749-1830),
which is included in the book Selected Receipts
of a Van Rensselaer Family, 1785-1835, that was
published in 1976.
Problem is, I’m not sure that it’s what I’m looking for:
York rusk’s NYork
To 14 lb flouwer add
1 1/2 lb of Butter —
1 1/2 lb Sugar — 14 Eggs
2 1/2 Quarts Milk, & as much
yeast as will them rise.
What I wonder, is this a receipt for rusk’s or
for New York cakes/cookies? It’s in the “Cakes,
Pastries, &c” section of the book. But then,
so are the receipts for various rolls, “biskits,”
and breads. The ingredients are the same
as those in other rusk receipts. They’re similar
to those in the “New York” dishes, but there
are a few that’re missing, as well. Of course,
as is typical of manuscript cookbooks, there
are no instructions which might offer clues.
So why the words “York” and “NYork”? What do
they mean? Why were they used? Or are they
a mistake of some sort? Once again, so many
questions, but so few answers.
The quest shall continue.