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American cookbook, October 1933
Page 50
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egg white. Divide batter into two parts. To one part add the melted chocolate. Put light and dark batter alternately into 3 pans & make 375 F. for twenty minutes. Icing 3 tbsp melted butter 3 c. confect. sugar 2 tbsp orange juice grated rind of 1/2 orange & pulp of 1 orange. 1 egg white 3 sq. chocolate Put butter, sugar, juice & rind in bowl. Add pulp & beat til smooth. Fold in beaten egg white. Spread on top layer of cake. Shave 1/2 sq choc. over this. To remaining
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egg white. Divide batter into two parts. To one part add the melted chocolate. Put light and dark batter alternately into 3 pans & make 375 F. for twenty minutes. Icing 3 tbsp melted butter 3 c. confect. sugar 2 tbsp orange juice grated rind of 1/2 orange & pulp of 1 orange. 1 egg white 3 sq. chocolate Put butter, sugar, juice & rind in bowl. Add pulp & beat til smooth. Fold in beaten egg white. Spread on top layer of cake. Shave 1/2 sq choc. over this. To remaining
Szathmary Culinary Manuscripts and Cookbooks
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