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M. E. Ludwig cookbook, 1910
Page 21
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Almond Cakes For Diabetics Pulverized sweet almonds 250 grms. Eggs - 2 Soda - Bicarb - 2 grammes Tartaric Acid - 1 gramme Triturate to a paste & cook for 25 minutes. Each cake of the combined weight of ingredients is said to contain from 5-7% of C.H. Boiled Icing - No. 2. Boil together 1 c. sugar 1/2 c. sweet milk & 1 tsp. of butter until thick; add 1 tsp. vanilla & beat until cool enough to spread on cake. Bread Sponge Muffins Take 1 pt. of warm water for every doz. muffins. 1/3 cake compressed yeast, 1/4 tsp. salt, Set this as a sponge in the evening, making the batter a little thicker than for pancakes & beat thoroughly. In the morning have gem pans greased & in cold weather warm them. Pour in the batter, filling pans half full - let it rise at least an hour & bake in hot oven.
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Almond Cakes For Diabetics Pulverized sweet almonds 250 grms. Eggs - 2 Soda - Bicarb - 2 grammes Tartaric Acid - 1 gramme Triturate to a paste & cook for 25 minutes. Each cake of the combined weight of ingredients is said to contain from 5-7% of C.H. Boiled Icing - No. 2. Boil together 1 c. sugar 1/2 c. sweet milk & 1 tsp. of butter until thick; add 1 tsp. vanilla & beat until cool enough to spread on cake. Bread Sponge Muffins Take 1 pt. of warm water for every doz. muffins. 1/3 cake compressed yeast, 1/4 tsp. salt, Set this as a sponge in the evening, making the batter a little thicker than for pancakes & beat thoroughly. In the morning have gem pans greased & in cold weather warm them. Pour in the batter, filling pans half full - let it rise at least an hour & bake in hot oven.
Szathmary Culinary Manuscripts and Cookbooks
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