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New England cookbook, 1880s
Page 23
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Frosting for Cake. To the beaten white of an egg add 10 teaspoonsful of powdered sugar and 1 of corn starch Orange Frosting. Whites of 2 eggs. Powdered sugar enough to make a stiff icing. Add a grated orange and the juice and rind of a lemon. Spread between the layers of cake. Charlotte Rensse. 1/4 cup gelatine dissolved in 1/4 cup of water Chill 1 pint cream. Line your mould with lady fingers or thin slices of sponge cake, crust side out. After the cream is chilled stir it up. As it is whipped skim it off into a pan standing on ice. Sift over the cream a third of a cup of powdered sugar 1 teaspoonful vanilla 1 tablespoon lemon juice Strain the gelatine over the cream. Stir from the bottom of the pan until the gelatine is well mixed with the cream and when it is nearly stiff enough to
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Frosting for Cake. To the beaten white of an egg add 10 teaspoonsful of powdered sugar and 1 of corn starch Orange Frosting. Whites of 2 eggs. Powdered sugar enough to make a stiff icing. Add a grated orange and the juice and rind of a lemon. Spread between the layers of cake. Charlotte Rensse. 1/4 cup gelatine dissolved in 1/4 cup of water Chill 1 pint cream. Line your mould with lady fingers or thin slices of sponge cake, crust side out. After the cream is chilled stir it up. As it is whipped skim it off into a pan standing on ice. Sift over the cream a third of a cup of powdered sugar 1 teaspoonful vanilla 1 tablespoon lemon juice Strain the gelatine over the cream. Stir from the bottom of the pan until the gelatine is well mixed with the cream and when it is nearly stiff enough to
Szathmary Culinary Manuscripts and Cookbooks
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