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Julie M. Clagett cookbook, 1908-1914
Page 40
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Tipsy Cake. 2 cups flour, 3 of sugar, 10 eggs, Beat together the sugar & eggs till very light, then add the flour. After the cake is cold soak it in wine & brandy mixed - Ice it. Stick blanched almonds on the top. Make a rich custard to eat with it. You can prepare all the day before you serve it. Marbled cake. Make a pound cake batter, & divide it. Dissolve 1 oz cochineal in a little warm water with a very small piece of alum. When they are thoroughly dissolved, strain very carefully through a piece of muslin. With this colour one half the batter. Put into the pan a layer of pink, & one of yellow. When all is in, stir gently with a fork. Another way to make icing. Beat the whites of eggs till they stand in shape. Pound the sugar, & pass through a fine sieve. Add 1 tablespoonful of arrow root or corn starch, to the white of each egg, & as much sugar as will keep it from [minning?] at all. Put on the cake while warm, not hot. Spread on with a
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Tipsy Cake. 2 cups flour, 3 of sugar, 10 eggs, Beat together the sugar & eggs till very light, then add the flour. After the cake is cold soak it in wine & brandy mixed - Ice it. Stick blanched almonds on the top. Make a rich custard to eat with it. You can prepare all the day before you serve it. Marbled cake. Make a pound cake batter, & divide it. Dissolve 1 oz cochineal in a little warm water with a very small piece of alum. When they are thoroughly dissolved, strain very carefully through a piece of muslin. With this colour one half the batter. Put into the pan a layer of pink, & one of yellow. When all is in, stir gently with a fork. Another way to make icing. Beat the whites of eggs till they stand in shape. Pound the sugar, & pass through a fine sieve. Add 1 tablespoonful of arrow root or corn starch, to the white of each egg, & as much sugar as will keep it from [minning?] at all. Put on the cake while warm, not hot. Spread on with a
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