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Katharine S. Talbot cookbook, 1918
Page 46
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Cherry sauce - "Ryson" p. 70 Filling for cake 1 cup maple syrup speck of salt 1 egg white Boil syrup & salt - pour gradually on beaten white of egg Quaker Oats Sweet bits 1 cup sugar - 2 eggs 2 teaspoons baking powder 1 tablespoon butter 1 teaspoon vanilla - 2 1/2 cups uncooked Quaker oats. Cream butter and sugar - add yolks of eggs - add Quaker oats to which baking powder has been added - add vanilla. Beat whites of eggs stiff & add last. Drop on buttered tins with a teaspoon - but very few on each tin as they spread. Bake in slow oven - makes 65 - -
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Cherry sauce - "Ryson" p. 70 Filling for cake 1 cup maple syrup speck of salt 1 egg white Boil syrup & salt - pour gradually on beaten white of egg Quaker Oats Sweet bits 1 cup sugar - 2 eggs 2 teaspoons baking powder 1 tablespoon butter 1 teaspoon vanilla - 2 1/2 cups uncooked Quaker oats. Cream butter and sugar - add yolks of eggs - add Quaker oats to which baking powder has been added - add vanilla. Beat whites of eggs stiff & add last. Drop on buttered tins with a teaspoon - but very few on each tin as they spread. Bake in slow oven - makes 65 - -
Szathmary Culinary Manuscripts and Cookbooks
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