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Wisconsin cookbook, 1900-1920
Page 18
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Frosting. Choc. Frosting 1 cup sugar 1/2 cup water Boiled till hairs. 1 egg white beaten stiff as possible 2 tablespoons melted choc. White Frosting 1 cup sugar 1/2 cup water 1 egg white Boiled as choc. frosting White Frosting 1 cup sugar 5 tablespoons milk 1/4 tsp. vanilla Boil 5 min. Beat till thick. Choc. Frosting 1 1/2 cup powdered sugar 1 tablespoon butter Work together 1/2 cup choc. 1/4 cup hot coffee or less + put in a little at a time. Light Brown Frosting 2 tablespoons butter 2 tablespoons B. sugar 4 tsp. coffee Powdered sugar to make stiff. Beat well. Lemon Filling. 1 cup sugar 1/2 cup water 1 lemon 1 tablespoon corn-starch 1 egg. Carmel Frosting. 1 1/2 cup B. sugar 3/4 cup thin cream or milk
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Frosting. Choc. Frosting 1 cup sugar 1/2 cup water Boiled till hairs. 1 egg white beaten stiff as possible 2 tablespoons melted choc. White Frosting 1 cup sugar 1/2 cup water 1 egg white Boiled as choc. frosting White Frosting 1 cup sugar 5 tablespoons milk 1/4 tsp. vanilla Boil 5 min. Beat till thick. Choc. Frosting 1 1/2 cup powdered sugar 1 tablespoon butter Work together 1/2 cup choc. 1/4 cup hot coffee or less + put in a little at a time. Light Brown Frosting 2 tablespoons butter 2 tablespoons B. sugar 4 tsp. coffee Powdered sugar to make stiff. Beat well. Lemon Filling. 1 cup sugar 1/2 cup water 1 lemon 1 tablespoon corn-starch 1 egg. Carmel Frosting. 1 1/2 cup B. sugar 3/4 cup thin cream or milk
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