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Julie M. Clagett cookbook, 1908-1914
Page 84
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Angels Food. = Delicious. Dissolve 1/2 Tbsp gelatine in one qt milk, beat together the yolks of 3 eggs, 1 cup sugar, & the juice of one lemon, Stir it in the gelatine & milk, & let it just come to a boil, flavor with vanilla, when nearly cold, whip the whites of the eggs to a stiff froth & stir them in the custard, Pour in moulds & set away to cool. Soft icing - Half pound of sifted sugar with a table-spoonful boiling water: same quantity of any fruit juice fancied - Spread at once on the cake while yet warm about 1/8 in thick - Caramel, or Burnt sugar Put 1 cup of sugar, & 2 tea-spoons of water in a sauce-pan on the fire stir constantly until a dark color, then add half a cup of water, & 1 pinch salt, let boil a few minutes, & bottle when cold -
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Angels Food. = Delicious. Dissolve 1/2 Tbsp gelatine in one qt milk, beat together the yolks of 3 eggs, 1 cup sugar, & the juice of one lemon, Stir it in the gelatine & milk, & let it just come to a boil, flavor with vanilla, when nearly cold, whip the whites of the eggs to a stiff froth & stir them in the custard, Pour in moulds & set away to cool. Soft icing - Half pound of sifted sugar with a table-spoonful boiling water: same quantity of any fruit juice fancied - Spread at once on the cake while yet warm about 1/8 in thick - Caramel, or Burnt sugar Put 1 cup of sugar, & 2 tea-spoons of water in a sauce-pan on the fire stir constantly until a dark color, then add half a cup of water, & 1 pinch salt, let boil a few minutes, & bottle when cold -
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