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Chicago cookbook, 1930s?
Page 36
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Angel Pie 4 egg whites beaten stiff 2/3 cup gran sugar beaten in with eggs stiffy little salt 1/2 cup xxxx sugar beaten stiff Pour into buttered and floured pie pan Bake 45 min at 325 Cool Cover with 1/2 pt cream whipped stiff, adding 1 1/2 tsp gran. sugar, 1 teaspoon each of vanilla & almond. Spread over pie. grate Bitter sweet chocolate over cream chill 1 hr or longer serves 6.
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Angel Pie 4 egg whites beaten stiff 2/3 cup gran sugar beaten in with eggs stiffy little salt 1/2 cup xxxx sugar beaten stiff Pour into buttered and floured pie pan Bake 45 min at 325 Cool Cover with 1/2 pt cream whipped stiff, adding 1 1/2 tsp gran. sugar, 1 teaspoon each of vanilla & almond. Spread over pie. grate Bitter sweet chocolate over cream chill 1 hr or longer serves 6.
Szathmary Culinary Manuscripts and Cookbooks
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