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Julie M. Clagett cookbook, June 1, 1886
Page 5
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5 until it no longer stiffens, or until the former preparation is complete. Stir lightly + steadily all the last mixture + the flour to the first a little of each alternately stirring only enough to mix well, avoid hard beating which would toughen the whole. The buttered pans should be ready, fill half to two thirds full, sift sugar over them + bake in a moderate over. Material ten ounces of sifted flour, 1 lb powdered sugar, 12 eggs, 2 tablespoons rose water or other flavors may be used as an oz blanched bitter almonds, lemon, use the juice + grated rind of 2 large lemons, mixed + strained after standing an hour- vanilla use a tablespoon of vanilla sugar, beat in with the yolks at first the 2 other mixed with the sugar- The cake may be iced with rose icing or with almond orange flower, lemon or vanilla icing. This is nice for Charlotte's, jelly cake, or in small round cup cakes.
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5 until it no longer stiffens, or until the former preparation is complete. Stir lightly + steadily all the last mixture + the flour to the first a little of each alternately stirring only enough to mix well, avoid hard beating which would toughen the whole. The buttered pans should be ready, fill half to two thirds full, sift sugar over them + bake in a moderate over. Material ten ounces of sifted flour, 1 lb powdered sugar, 12 eggs, 2 tablespoons rose water or other flavors may be used as an oz blanched bitter almonds, lemon, use the juice + grated rind of 2 large lemons, mixed + strained after standing an hour- vanilla use a tablespoon of vanilla sugar, beat in with the yolks at first the 2 other mixed with the sugar- The cake may be iced with rose icing or with almond orange flower, lemon or vanilla icing. This is nice for Charlotte's, jelly cake, or in small round cup cakes.
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