Transcribe
Translate
Julie M. Clagett cookbook, 1908-1914
Page 132
More information
digital collection
archival collection guide
transcription tips
White Cake (Very Nice) Whip to a stiff froth the Whites of 13 eggs -- 5 Cups of sifted flour, 3 of Sugar (all level) & 1 of butter -- 3 level tea spoons yeast powder sifted with flour -- flavor to suit. Baked directly mixed in a Moderate Oven -- Citron pudding To Every beat yolk add 1 table spoon Melted butter & 1 of sugar (white) & the grated rind & juice of 2 lemons to the 13 yolks-- Put a crust in yr plates, & then put in the pudding batter, & lay over the top thin slices of Citron, or green preserves-- A very nice preparation for the White Cake is a custard instead of jelly -- You slice the cake, & spread it as you w-- jelly-- The Custard-- Yolks of 3 eggs well beaten-- 1 pint boiling milk-- 1 cup sugar-- & 1 table spoon corn starch-- Cook until thick, & season as the cake-- Cider Wine (Elegant) To every gal. cider just from the press put 2 1/2ee sugar 2 1/2ee Raisins mashed-- Let it ferment for a while as any other wine, then bottle, put 2 or 3 raisins in each bottle & tie down the corks, & lay bottles on their sides in a dark place-- very fine wine
Saving...
prev
next
White Cake (Very Nice) Whip to a stiff froth the Whites of 13 eggs -- 5 Cups of sifted flour, 3 of Sugar (all level) & 1 of butter -- 3 level tea spoons yeast powder sifted with flour -- flavor to suit. Baked directly mixed in a Moderate Oven -- Citron pudding To Every beat yolk add 1 table spoon Melted butter & 1 of sugar (white) & the grated rind & juice of 2 lemons to the 13 yolks-- Put a crust in yr plates, & then put in the pudding batter, & lay over the top thin slices of Citron, or green preserves-- A very nice preparation for the White Cake is a custard instead of jelly -- You slice the cake, & spread it as you w-- jelly-- The Custard-- Yolks of 3 eggs well beaten-- 1 pint boiling milk-- 1 cup sugar-- & 1 table spoon corn starch-- Cook until thick, & season as the cake-- Cider Wine (Elegant) To every gal. cider just from the press put 2 1/2ee sugar 2 1/2ee Raisins mashed-- Let it ferment for a while as any other wine, then bottle, put 2 or 3 raisins in each bottle & tie down the corks, & lay bottles on their sides in a dark place-- very fine wine
Szathmary Culinary Manuscripts and Cookbooks
sidebar
