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American cookbook, 1900
Page 73
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Receipt for Sponge-Cake Roll Take 4 eggs, the weight of 3 in sugar and 2 in flour beat the eggs and sugar together for half an hour, then stir the flour gently in; pour into a shallow baking tin. When baked while hot spread with Preserve and roll up. Cut it in slices when cold.
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Receipt for Sponge-Cake Roll Take 4 eggs, the weight of 3 in sugar and 2 in flour beat the eggs and sugar together for half an hour, then stir the flour gently in; pour into a shallow baking tin. When baked while hot spread with Preserve and roll up. Cut it in slices when cold.
Szathmary Culinary Manuscripts and Cookbooks
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