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Julie M. Clagett cookbook, June 1, 1886
Page 2
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2 of oranges or lemons. A reliable baking powder may be used in all cases where soda + cream of tartar are mentioned, using the same quantity given for the two together. The proportion of baking powder is generally 3 teaspoonfuls to a qt. of flour- or 1 of soda + 2 of cream of tartar. Do not stir, but beat cake batter, beating upwards + very thoroughly, beat with a wooden spoon iron will turn the batter dark use an earthen-ware vessel. The proper heating of the oven is very important, if not very hot the cake will not rise, if too hot, put a sheet of white paper over the top. To ascertain if a cake is done, stick a knife or knitting-needle in the centre- withdrawing it quickly if it looks at all sticky, it is not done + must be returned to the oven. Cake should be kept in a closed cake box or covered jar- + always in a dry place.
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2 of oranges or lemons. A reliable baking powder may be used in all cases where soda + cream of tartar are mentioned, using the same quantity given for the two together. The proportion of baking powder is generally 3 teaspoonfuls to a qt. of flour- or 1 of soda + 2 of cream of tartar. Do not stir, but beat cake batter, beating upwards + very thoroughly, beat with a wooden spoon iron will turn the batter dark use an earthen-ware vessel. The proper heating of the oven is very important, if not very hot the cake will not rise, if too hot, put a sheet of white paper over the top. To ascertain if a cake is done, stick a knife or knitting-needle in the centre- withdrawing it quickly if it looks at all sticky, it is not done + must be returned to the oven. Cake should be kept in a closed cake box or covered jar- + always in a dry place.
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