Transcribe
Translate
Chicago cookbook, 1930s?
Page 71
More information
digital collection
archival collection guide
transcription tips
Duncan Hines Follow directions on pkg. 2. Add yolks of 4 eggs, instead of 2 whole eggs Spread batter 2 greased and floured 9 in round or 8 in square pan. Spread this meringue over batter. Beat 4 egg whites with few grains salt until frothy, gradually beat in 2/3 cup sugar. Over meringue sprinkle 2 Tablesp sugar and 1/4 cup shaved blanched almonds Bake at 360 for 40 to 45 min. Cool in pans for 15 min Remove from pans, Cool on rack meringue side up to serve cover meringue side with a pkg of red Raspberries or strawberries over berries spread 1 cup of whipping cream. Whipped cream whipped stiff with 2 Tablespoons sugar Save some cream and berries for the top
Saving...
prev
next
Duncan Hines Follow directions on pkg. 2. Add yolks of 4 eggs, instead of 2 whole eggs Spread batter 2 greased and floured 9 in round or 8 in square pan. Spread this meringue over batter. Beat 4 egg whites with few grains salt until frothy, gradually beat in 2/3 cup sugar. Over meringue sprinkle 2 Tablesp sugar and 1/4 cup shaved blanched almonds Bake at 360 for 40 to 45 min. Cool in pans for 15 min Remove from pans, Cool on rack meringue side up to serve cover meringue side with a pkg of red Raspberries or strawberries over berries spread 1 cup of whipping cream. Whipped cream whipped stiff with 2 Tablespoons sugar Save some cream and berries for the top
Szathmary Culinary Manuscripts and Cookbooks
sidebar
