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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 139
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139 1 1/2 tsp. vanilla Add salt and vanilla, beat until thick and creamy. Put on top of marshmallows & spread. Cut into squares when firm. (3 doz.) Butter Cream Frosting 1 cup sugar 1/8 tsp. cream of tartar dash salt 1/4 cup H2O 2 egg whites 1 tsp. vanilla 2/3 cup butter Combine sugar, cream of tartar, salt and water. Cook to 240 [degrees] F. or until little of syrup dropped into cold H2O forms soft ball. Beat egg whites, add syrup very slowly to whites, beating constantly. Add vanilla. Cool. Cream butter, add egg white mixture, 2 or 3 tbsp. at a time, beating well after each addition.
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139 1 1/2 tsp. vanilla Add salt and vanilla, beat until thick and creamy. Put on top of marshmallows & spread. Cut into squares when firm. (3 doz.) Butter Cream Frosting 1 cup sugar 1/8 tsp. cream of tartar dash salt 1/4 cup H2O 2 egg whites 1 tsp. vanilla 2/3 cup butter Combine sugar, cream of tartar, salt and water. Cook to 240 [degrees] F. or until little of syrup dropped into cold H2O forms soft ball. Beat egg whites, add syrup very slowly to whites, beating constantly. Add vanilla. Cool. Cream butter, add egg white mixture, 2 or 3 tbsp. at a time, beating well after each addition.
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