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Helen R. Rohm cookbook, 1930-1940
Page 58
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Mrs. Ryans buttermilk cake 1 cup butter 1/2 teas salt 1 teas soda 1/2 cup buttermilk 1/2 tea- vanilla 2 cups sugar 3 cups flour 1 teas- cream tartar 6 egg whites 1/2 teasp- lemon Cream butter and sugar until butter has lost yellow glow sugar its grain. Sift dry ingredients together and add to butter mixture then add buttermilk to remaining flour mixture Fold in stiffly beaten egg whites and flavoring Bake in 350 oven.
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Mrs. Ryans buttermilk cake 1 cup butter 1/2 teas salt 1 teas soda 1/2 cup buttermilk 1/2 tea- vanilla 2 cups sugar 3 cups flour 1 teas- cream tartar 6 egg whites 1/2 teasp- lemon Cream butter and sugar until butter has lost yellow glow sugar its grain. Sift dry ingredients together and add to butter mixture then add buttermilk to remaining flour mixture Fold in stiffly beaten egg whites and flavoring Bake in 350 oven.
Szathmary Culinary Manuscripts and Cookbooks
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