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M. E. Ludwig cookbook, 1910
Page 66
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Place in pan & brush the top of the bottom covering [with] white of egg to keep filling from settling to bottom. Beating eggs makes them light, beating flour makes it tough; hence the rule to add it last. Cake tins should be greased [with] lard, then jar flour over them. Do not open the oven door for the first 5 min. & then open & shut it very gently. Cakes take from 15 min to an hour to bake. A hotter oven is needed for a thin cake than for a thick one. It is done when it shrinks from the pan & makes no singing noise; or when a broom straw runs in & comes out clean. Let it stand a few minutes in the tin & then it will come out easily. Following test is given for oven--
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Place in pan & brush the top of the bottom covering [with] white of egg to keep filling from settling to bottom. Beating eggs makes them light, beating flour makes it tough; hence the rule to add it last. Cake tins should be greased [with] lard, then jar flour over them. Do not open the oven door for the first 5 min. & then open & shut it very gently. Cakes take from 15 min to an hour to bake. A hotter oven is needed for a thin cake than for a thick one. It is done when it shrinks from the pan & makes no singing noise; or when a broom straw runs in & comes out clean. Let it stand a few minutes in the tin & then it will come out easily. Following test is given for oven--
Szathmary Culinary Manuscripts and Cookbooks
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