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M. J. Delaney cookbook, 1933
Page 82
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Pompeian Cake 1/2 cup Crisco 1 cup milk 1 1/2 cup sugar 1 1/2 cup chopped cooked prunes 2 1/2 tsp. bak. pow. 1/2 tsp. salt 1/2 cup chopped walnuts 1 tsp. mace 2 eggs, separated 2 1/2 cups flour Beat Crisco, sugar, egg yolks until light. Sift dry ingredients. Add alternately with milk. Beat well. Fold in stiffly beaten egg whites. Mix prunes and chopped walnuts in separate bowls. Crisco a tube pan. Pour in alternate layers of batter and fruit nut filling with batter on top. Bake
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Pompeian Cake 1/2 cup Crisco 1 cup milk 1 1/2 cup sugar 1 1/2 cup chopped cooked prunes 2 1/2 tsp. bak. pow. 1/2 tsp. salt 1/2 cup chopped walnuts 1 tsp. mace 2 eggs, separated 2 1/2 cups flour Beat Crisco, sugar, egg yolks until light. Sift dry ingredients. Add alternately with milk. Beat well. Fold in stiffly beaten egg whites. Mix prunes and chopped walnuts in separate bowls. Crisco a tube pan. Pour in alternate layers of batter and fruit nut filling with batter on top. Bake
Szathmary Culinary Manuscripts and Cookbooks
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