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Julian Booker Thompson recipe and travel book, 1898
Page 69a
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Foundation Cake 1/2 cup of Butter 1 " " Sugar - creamed 1/2 " " milk salt 1 1/2 " " Flour in which is sifted one heaping teaspoonful of baking powder Add 2 eggs beaten thoroughly - last thing Then beat all the mixture for 2 or three minutes Vanilla I don't now whether this recipe for "fluffy" frosting has ever been printed or not, but if it has, it is so good and economical, that it will bear repetition; it came from Deep River: Put the unbeaten white of one egg, one-half cup granulated sugar, and one tablespoon boiling water into a bowl that will fit in the top of the boiling teakettle. Beat constantly, coking till like thick cream, then remove from the kettle and beat with spoon till right consistency to spread on cake. It should be thick enough to stay in place and not run.
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Foundation Cake 1/2 cup of Butter 1 " " Sugar - creamed 1/2 " " milk salt 1 1/2 " " Flour in which is sifted one heaping teaspoonful of baking powder Add 2 eggs beaten thoroughly - last thing Then beat all the mixture for 2 or three minutes Vanilla I don't now whether this recipe for "fluffy" frosting has ever been printed or not, but if it has, it is so good and economical, that it will bear repetition; it came from Deep River: Put the unbeaten white of one egg, one-half cup granulated sugar, and one tablespoon boiling water into a bowl that will fit in the top of the boiling teakettle. Beat constantly, coking till like thick cream, then remove from the kettle and beat with spoon till right consistency to spread on cake. It should be thick enough to stay in place and not run.
Szathmary Culinary Manuscripts and Cookbooks
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