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L. Gagnore cookbook, 1930-1940
Page 54
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1 c sifted flour 1 3/4 tsp. B.P. 1/2 tsp. cinnamon 1/2 tsp mace 1/4 tsp cloves Beat the butter to a cream and gradually beat in half the sugar. Beat the yolks of the eggs with the remaining sugar, then beat the two mixtures together. Add the mashed potato and the chocolate melted over hot water. Mix and sift the dry ingredients and add to the first mixture alternating with the milk. Lastly add the whites of the eggs beaten dry. Bake in layers. Icing. 1 tbsp. butter 2 c powdered sugar Yolk of 1 egg. Cream the butter. Add yolk of egg then the sugar. Add cream to make it thin enough to spread. Then add flavoring.
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1 c sifted flour 1 3/4 tsp. B.P. 1/2 tsp. cinnamon 1/2 tsp mace 1/4 tsp cloves Beat the butter to a cream and gradually beat in half the sugar. Beat the yolks of the eggs with the remaining sugar, then beat the two mixtures together. Add the mashed potato and the chocolate melted over hot water. Mix and sift the dry ingredients and add to the first mixture alternating with the milk. Lastly add the whites of the eggs beaten dry. Bake in layers. Icing. 1 tbsp. butter 2 c powdered sugar Yolk of 1 egg. Cream the butter. Add yolk of egg then the sugar. Add cream to make it thin enough to spread. Then add flavoring.
Szathmary Culinary Manuscripts and Cookbooks
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