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New England manuscript cookbook, 1880-1910
Page 4
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Cake. Icing 1 1/2 cups. 1/2 " sweet milk After it begins to boil do not stir. Boil four min. Pour on platter & heat until thick. Spread on cake. Have 1/2 Sq. Maker's Choc. melted & after frosting cake, spread choc. smoothly over it. For cocoanut layer cake. turn 1/2 cup cocoanut into syrup when boiling. Another good filling is made by using currants & 1 teaspons lemon juice Quick Frosting 1 cup pow'd sugar 2 teaspoons milk any flavoring
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Cake. Icing 1 1/2 cups. 1/2 " sweet milk After it begins to boil do not stir. Boil four min. Pour on platter & heat until thick. Spread on cake. Have 1/2 Sq. Maker's Choc. melted & after frosting cake, spread choc. smoothly over it. For cocoanut layer cake. turn 1/2 cup cocoanut into syrup when boiling. Another good filling is made by using currants & 1 teaspons lemon juice Quick Frosting 1 cup pow'd sugar 2 teaspoons milk any flavoring
Szathmary Culinary Manuscripts and Cookbooks
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