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New England manuscript cookbook, 1880-1910
Page 6a
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Ice-cream Cake. Make a good sponge cake; any good receipt will do, but the following never fails. One cupful of sugar, three eggs, three tablespoonfuls of cold water, one and one-half teacupfuls of flour, one and one-half teaspoonfuls of baking powder sifted through the flour. It should be very thin when poured in the pan, and about half an inch thick when done. Let it get perfectly cold; beat one pint of thickest sweet cream until it looks like ice-cream; make very sweet and flavor with vanilla; blanch and chop a pound of almonds, stir into the cream, and spread very thick between the layers. The queen of all cakes. Currant 1 egg 1/2 cup butter 1 " sugar 1/2 " sweet milk 1 " currants 2 " flour 1 teaspoon cream-a-tartar 1/2 " soda salt. Lemon.
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Ice-cream Cake. Make a good sponge cake; any good receipt will do, but the following never fails. One cupful of sugar, three eggs, three tablespoonfuls of cold water, one and one-half teacupfuls of flour, one and one-half teaspoonfuls of baking powder sifted through the flour. It should be very thin when poured in the pan, and about half an inch thick when done. Let it get perfectly cold; beat one pint of thickest sweet cream until it looks like ice-cream; make very sweet and flavor with vanilla; blanch and chop a pound of almonds, stir into the cream, and spread very thick between the layers. The queen of all cakes. Currant 1 egg 1/2 cup butter 1 " sugar 1/2 " sweet milk 1 " currants 2 " flour 1 teaspoon cream-a-tartar 1/2 " soda salt. Lemon.
Szathmary Culinary Manuscripts and Cookbooks
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