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Wisconsin cookbook, 1900-1920
Page 3
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1/2 tesp. soda 1/4 cup boiling water Bake in gem tins White Cake 1 1/2 cups sugar 1/2 cup butter 2 cup flour 3/4 cup sweet milk 1 1/2 tesp. B.P. Whites of 4 eggs Roll Jelly Cake 3 eggs beaten well 1 cup sugar 1 cup flour 1 tesp. cream tartar 1/2 tesp. soda 3 tesp. water When done spread quickly with creamed jelly & roll quickly. Hash bake 1/2 cup creamed butter 1 cup sugar 1 cup milk Whites 4 eggs beaten stiff 2 cups angle food flour 1 tesp. B.P. Filling 1 lb. dates 1 lb. english walnuts 1 lb. raisins Chop fine & mix with frosting Sponge Cake 4 eggs 1 cup sugar 1 cup sifted flour juice of 1/2 lemon & rind Pinch of salt Separate eggs, beat yokes like cream add 1/2 cup sugar & the lemon, beat 5 min Beat whites till stiff having added salt add 1/2 cup sugar
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1/2 tesp. soda 1/4 cup boiling water Bake in gem tins White Cake 1 1/2 cups sugar 1/2 cup butter 2 cup flour 3/4 cup sweet milk 1 1/2 tesp. B.P. Whites of 4 eggs Roll Jelly Cake 3 eggs beaten well 1 cup sugar 1 cup flour 1 tesp. cream tartar 1/2 tesp. soda 3 tesp. water When done spread quickly with creamed jelly & roll quickly. Hash bake 1/2 cup creamed butter 1 cup sugar 1 cup milk Whites 4 eggs beaten stiff 2 cups angle food flour 1 tesp. B.P. Filling 1 lb. dates 1 lb. english walnuts 1 lb. raisins Chop fine & mix with frosting Sponge Cake 4 eggs 1 cup sugar 1 cup sifted flour juice of 1/2 lemon & rind Pinch of salt Separate eggs, beat yokes like cream add 1/2 cup sugar & the lemon, beat 5 min Beat whites till stiff having added salt add 1/2 cup sugar
Szathmary Culinary Manuscripts and Cookbooks
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