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M. J. Delaney cookbook, 1933
Page 34
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Confectioners' sugar Seven minute Icing Beat egg yolks until thick and lemon colored, then add the sugar gradually, beating with a spoon after each addition, until smooth. Add the chocolate and the vanilla, and mix thoroughly. Sift together the remaining dry ingredients with the exception of the confectioners' sugar and add to the chocolate mixture. Fold in the stiffly beaten egg whites. Pour the batter into a shallow baking pan about 12 1/2" x 8 1/4", lined with wax paper, and bake in a hot oven of 400° F. for 25 or 30 min. or until
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Confectioners' sugar Seven minute Icing Beat egg yolks until thick and lemon colored, then add the sugar gradually, beating with a spoon after each addition, until smooth. Add the chocolate and the vanilla, and mix thoroughly. Sift together the remaining dry ingredients with the exception of the confectioners' sugar and add to the chocolate mixture. Fold in the stiffly beaten egg whites. Pour the batter into a shallow baking pan about 12 1/2" x 8 1/4", lined with wax paper, and bake in a hot oven of 400° F. for 25 or 30 min. or until
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