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Helen R. Rohm cookbook, 1930-1940
Page 18
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Nut Cake Mix 2 cups sugar 1/2 cup of butter Add 4 eggs beaten to a froth 1 cup sweet milk 2 teaspoons B. powder sifted in 3 cups of flour 2 cups hickory nuts not chopped. Flavor with vanilla [White Nut Cake] 3/4 cup of butter 1 1/2 " " sugar 1/2 " milk 2 1/2 " of flour Whites 8 eggs 1/2 teaspoon cream tartar 3/4 " B. powder 1/2 cup nut meats cut in pieces Sift together dry ingredients. Cream butter, add sugar gradually. Alternate milk and dry ingredients. Beat well Add stiffly beaten egg whites. Place a few spoons of mixture in pan. Then add
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Nut Cake Mix 2 cups sugar 1/2 cup of butter Add 4 eggs beaten to a froth 1 cup sweet milk 2 teaspoons B. powder sifted in 3 cups of flour 2 cups hickory nuts not chopped. Flavor with vanilla [White Nut Cake] 3/4 cup of butter 1 1/2 " " sugar 1/2 " milk 2 1/2 " of flour Whites 8 eggs 1/2 teaspoon cream tartar 3/4 " B. powder 1/2 cup nut meats cut in pieces Sift together dry ingredients. Cream butter, add sugar gradually. Alternate milk and dry ingredients. Beat well Add stiffly beaten egg whites. Place a few spoons of mixture in pan. Then add
Szathmary Culinary Manuscripts and Cookbooks
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