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M. J. Delaney cookbook, 1933
Page 35
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the cake tests done. Quickly cut off the crisp edges of the cake; then turn it [illegible] on a sheet of transparent cellulose sheeting or a damp piece of cheesecloth which has been dusted with confectioners' sugar. Remove the paper from the cake and spread the cake with the Seven Minute Icing made in the standard way; using 1 egg white, 3/4 c powdered sugar, 2 1/2 tbsp. cold water, 1/4 tsp. vanilla extract, and 1/2 tbsp. white corn syrup as basis. Roll up quickly and tightly like a jelly roll, and wrap in the sheet of transparent cellulose sheeting or damp cloth. In serving, cut into crosswise slices.
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the cake tests done. Quickly cut off the crisp edges of the cake; then turn it [illegible] on a sheet of transparent cellulose sheeting or a damp piece of cheesecloth which has been dusted with confectioners' sugar. Remove the paper from the cake and spread the cake with the Seven Minute Icing made in the standard way; using 1 egg white, 3/4 c powdered sugar, 2 1/2 tbsp. cold water, 1/4 tsp. vanilla extract, and 1/2 tbsp. white corn syrup as basis. Roll up quickly and tightly like a jelly roll, and wrap in the sheet of transparent cellulose sheeting or damp cloth. In serving, cut into crosswise slices.
Szathmary Culinary Manuscripts and Cookbooks
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