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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 135
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135 Almond Torte 8 egg yolks 1/2 lb sugar 3/4 lb almonds vanilla extract juice of 1/2 lemon 8 egg whites 1/2 pint whipping cream instant coffee nuts or almonds (few) currant jelly Cream sugar and egg yolks. Add peeled, grated almonds, vanilla, and lemon juice. Fold in beaten egg whites. - Pour into prepared spring form. Baken at 350° for 40-45 minutes. - Next day, slice in half and spread with jelly. Cover the whole with whipped cream into which some instant coffee has been mixed. Decorate crust. Brown Sugar Cookies 1 cup shortening 2 cups brown sugar Cream shortening and brown sugar. Add eggs, beat thoroughly. Stir
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135 Almond Torte 8 egg yolks 1/2 lb sugar 3/4 lb almonds vanilla extract juice of 1/2 lemon 8 egg whites 1/2 pint whipping cream instant coffee nuts or almonds (few) currant jelly Cream sugar and egg yolks. Add peeled, grated almonds, vanilla, and lemon juice. Fold in beaten egg whites. - Pour into prepared spring form. Baken at 350° for 40-45 minutes. - Next day, slice in half and spread with jelly. Cover the whole with whipped cream into which some instant coffee has been mixed. Decorate crust. Brown Sugar Cookies 1 cup shortening 2 cups brown sugar Cream shortening and brown sugar. Add eggs, beat thoroughly. Stir
Iowa Women’s Lives: Letters and Diaries
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