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L. Gagnore cookbook, 1930-1940
Page 55
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Marshmallow Icing Boil 2 c granulated sugar and 1/2 c of water until it spins a thread 3 inches long. Pour in a fine stream over the well beaten whites of 4 eggs, beating consistently. When cool add 1/2 lb. marshmallows, each marshmallow cut in four pieces with scissors. The marshmallows should not melt in the icing, which should be light and fluffy. Flavor to taste. Sponge Cake 1 c flour 1 c sugar 3 eggs 3 tsp. B.P. 5 tbsp. milk 1 tsp flavoring Mix and sift dry ingredients. Beat the eggs until light, add the milk then add to the first mixture. Beat thoroughly and bake in a buttered shallow pan about 30 min. Moderately quick oven.
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Marshmallow Icing Boil 2 c granulated sugar and 1/2 c of water until it spins a thread 3 inches long. Pour in a fine stream over the well beaten whites of 4 eggs, beating consistently. When cool add 1/2 lb. marshmallows, each marshmallow cut in four pieces with scissors. The marshmallows should not melt in the icing, which should be light and fluffy. Flavor to taste. Sponge Cake 1 c flour 1 c sugar 3 eggs 3 tsp. B.P. 5 tbsp. milk 1 tsp flavoring Mix and sift dry ingredients. Beat the eggs until light, add the milk then add to the first mixture. Beat thoroughly and bake in a buttered shallow pan about 30 min. Moderately quick oven.
Szathmary Culinary Manuscripts and Cookbooks
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