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Julie M. Clagett cookbook, June 1, 1886
Page 6
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6 Spongecake 2 cups sugar, 6 eggs, 2/3 cup boiling water, 2 1/2 cups flour, 2 teaspoons baking powder, beat the yolks of the eggs thin, add the sugar when well beaten together add the boiling water then the whites which have been beaten to a stiff froth, + lastly the flour + baking powder. flavor with lemon or vanilla- Cream Frosting 1 cup sweet cream whipped + flavored with vanilla, cut the cake in two- spread the frosting between + on the top, this tastes like Charlotte russe Hard or plain icing Break the whites of 4 eggs into a large platter in a cool room, or in summer set in on ice, whisk until they foam, but do not whiten, then sift in the sugar slowly, beating steadily from the bottom, so as to bring up every drop at each sweep of the whisk, + continue until as while + fine as snow. + can be cut with
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6 Spongecake 2 cups sugar, 6 eggs, 2/3 cup boiling water, 2 1/2 cups flour, 2 teaspoons baking powder, beat the yolks of the eggs thin, add the sugar when well beaten together add the boiling water then the whites which have been beaten to a stiff froth, + lastly the flour + baking powder. flavor with lemon or vanilla- Cream Frosting 1 cup sweet cream whipped + flavored with vanilla, cut the cake in two- spread the frosting between + on the top, this tastes like Charlotte russe Hard or plain icing Break the whites of 4 eggs into a large platter in a cool room, or in summer set in on ice, whisk until they foam, but do not whiten, then sift in the sugar slowly, beating steadily from the bottom, so as to bring up every drop at each sweep of the whisk, + continue until as while + fine as snow. + can be cut with
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