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Chicago cookbook, 1930s?
Page 56
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Orange Frosting 3 1/2 cups XXXX sugar Cream 1/2 cup butter until soft, add part of sugar gradually. Blend well Then beat in 1/2 teaspoon salt 2 unbeaten egg yolks and 1 teaspoon grated orange rind. Add rest of sugar alternately with 2 tablespoon milk. Beating until smooth- Chocolate Frosting- Melt 4 squares of Bakers unsweetened chocolate in top of Double boiler Remove from boiling water add 2 1/2 cups of XXXX sugar and about 1/4 cup of hot water blend add 2 unbeaten yolks (eggs) one at a time beating well. Then add 6 tablespoon butter gradually beating well.
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Orange Frosting 3 1/2 cups XXXX sugar Cream 1/2 cup butter until soft, add part of sugar gradually. Blend well Then beat in 1/2 teaspoon salt 2 unbeaten egg yolks and 1 teaspoon grated orange rind. Add rest of sugar alternately with 2 tablespoon milk. Beating until smooth- Chocolate Frosting- Melt 4 squares of Bakers unsweetened chocolate in top of Double boiler Remove from boiling water add 2 1/2 cups of XXXX sugar and about 1/4 cup of hot water blend add 2 unbeaten yolks (eggs) one at a time beating well. Then add 6 tablespoon butter gradually beating well.
Szathmary Culinary Manuscripts and Cookbooks
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