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Julie M. Clagett cookbook, June 1, 1886
Page 7
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a knife. If the whites do not froth, throw in a pinch of alum or soda, sometimes they require a little [more?] sugar but the average is 4 oz to the white of a full sized egg. All icinge should be applied in two coats, let the first one dry before putting on the second which can be sufficiently thinned with water to work smooth. If any ornaments are used they must be put on while the second coat is till moist. Soft Icing A soft icing is preferable to hard for some kinds of cake. Mix 1/2 lb of finely pulverized & sifted sugar with a tablespoon boiling water & the same of any fruit juices fancied spread at once on the cake while yet warm about an eighth of an inch thick. Cinnamon Cake When making yeast bread & the sponge is ready to knead bake some & roll 3/4 inch thick put thin slices of butter on top, sprinkle with cinnamon
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a knife. If the whites do not froth, throw in a pinch of alum or soda, sometimes they require a little [more?] sugar but the average is 4 oz to the white of a full sized egg. All icinge should be applied in two coats, let the first one dry before putting on the second which can be sufficiently thinned with water to work smooth. If any ornaments are used they must be put on while the second coat is till moist. Soft Icing A soft icing is preferable to hard for some kinds of cake. Mix 1/2 lb of finely pulverized & sifted sugar with a tablespoon boiling water & the same of any fruit juices fancied spread at once on the cake while yet warm about an eighth of an inch thick. Cinnamon Cake When making yeast bread & the sponge is ready to knead bake some & roll 3/4 inch thick put thin slices of butter on top, sprinkle with cinnamon
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