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M. J. Delaney cookbook, 1933
Page 178
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Sour Cream Cake Filling 1 cup sour cream 1/3 cup sugar 1 cup chopped nuts Vanilla or almond to taste Be sure this cream is not too sour. Black walnuts are good in this and so are finely chopped brazil nuts. Beat cream stiff. Keep beater bowl and everything connected with the whipping operation icy cold, else you"ll surely have a nice little pot of butter. Add sugar slowly, beating all the time. Add flavoring and nuts and spread between layers and over top of cake.
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Sour Cream Cake Filling 1 cup sour cream 1/3 cup sugar 1 cup chopped nuts Vanilla or almond to taste Be sure this cream is not too sour. Black walnuts are good in this and so are finely chopped brazil nuts. Beat cream stiff. Keep beater bowl and everything connected with the whipping operation icy cold, else you"ll surely have a nice little pot of butter. Add sugar slowly, beating all the time. Add flavoring and nuts and spread between layers and over top of cake.
Szathmary Culinary Manuscripts and Cookbooks
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