1. Prepare 1/6 of the recipe. Bake at 160°C. (320°F.). Beat the egg yolk.
Add the sugar, the lemon juice, the grated lemon rind, the w^ater, and the
salt. Beat until light, foamy, and lemon colored. Add the flour. Keep a record
of the number of strokes used for mixing the flour. Beat the egg whites until
they flow slowly when the bowl is partially inverted. Combine by folding the
beaten whites into the egg and flour mixture. Keep a record of the number of
strokes used for folding the egg whites in the flour mixture.
2. Beat the whole egg until light and foamy. Add the sugar gradually, then
the lemon juice, lemon rind, water, and salt. Beat until light. Sift a portion
of the flour over the top of the egg mixture and fold in. Continue until all the
flour is used. Keep a record of the number of strokes used in folding the flour.
3. Add the lemon juice, lemon rind, w^ater, and salt to the sugar. Stir until
well mixed. Add the unbeaten egg yolk to the sugar and beat until light and
lemon colored. Add the flour. Keep a record of the number of strokes used in
mixing the flour. Beat the egg white until it flows slowly when the bow^l is
partially inverted. Add to the flour mixture, keeping a record of the number
of strokes used for folding the egg whites.
4. Prepare j^ of the recipe. Make a sirup of ^ cup of sugar and Yz cup
of water. Cook to 118°C. and pour slowly over the beaten egg whites. Beat
the egg white while adding the sirup. Cool. Beat the egg yolks, adding the
lemon juice, lemon rind, and salt to the yolks. Fold the beaten yolks into
the egg white. Keep a record of the amount of folding used for the egg yolks.
Sift a portion of the flour over the egg mixture. Fold in. Continue adding
the flour until it is all folded into the egg mixture. Keep a record of the number
of strokes used for folding the flour. Omit the 2 tablespoons of water in
the recipe.
B. Variations in amount of mixing the flour and the egg white.
Repeat the series under A, but increase or decrease the number of strokes
used in folding the flour and the sugar so as to obtain the best texture in
the cake.
C. Vary the baking temperature.
CHAPTER XI
FLOUR AND BREAD
The composition of wheat may vary with several factors, such as varying
rainfall, temperature, and other climatic conditions, irrigation, texture and
composition of the soil, and the use of fertilizers. Bailey reviews all these
factors and others in "The Chemistry of Wheat Flour."
The kind of flour and to a great degree its composition depend upon
(1) the milling process, (2) the classes of wheat from which the flour is
milled, and (3) the purpose for which the flour is intended. Flour is also
made from rye, buckwheat, barley, corn, rice, potatoes, bananas, lima
beans, cottonseed, and soybeans, but the term flour refers to wheat flour
when no grain or product is mentioned.
Page 316
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
1. Prepare 1/6 of the recipe. Bake at 160°C. (320°F.). Beat the egg yolk.
Add the sugar, the lemon juice, the grated lemon rind, the w^ater, and the
salt. Beat until light, foamy, and lemon colored. Add the flour. Keep a record
of the number of strokes used for mixing the flour. Beat the egg whites until
they flow slowly when the bowl is partially inverted. Combine by folding the
beaten whites into the egg and flour mixture. Keep a record of the number of
strokes used for folding the egg whites in the flour mixture.
2. Beat the whole egg until light and foamy. Add the sugar gradually, then
the lemon juice, lemon rind, water, and salt. Beat until light. Sift a portion
of the flour over the top of the egg mixture and fold in. Continue until all the
flour is used. Keep a record of the number of strokes used in folding the flour.
3. Add the lemon juice, lemon rind, w^ater, and salt to the sugar. Stir until
well mixed. Add the unbeaten egg yolk to the sugar and beat until light and
lemon colored. Add the flour. Keep a record of the number of strokes used in
mixing the flour. Beat the egg white until it flows slowly when the bow^l is
partially inverted. Add to the flour mixture, keeping a record of the number
of strokes used for folding the egg whites.
4. Prepare j^ of the recipe. Make a sirup of ^ cup of sugar and Yz cup
of water. Cook to 118°C. and pour slowly over the beaten egg whites. Beat
the egg white while adding the sirup. Cool. Beat the egg yolks, adding the
lemon juice, lemon rind, and salt to the yolks. Fold the beaten yolks into
the egg white. Keep a record of the amount of folding used for the egg yolks.
Sift a portion of the flour over the egg mixture. Fold in. Continue adding
the flour until it is all folded into the egg mixture. Keep a record of the number
of strokes used for folding the flour. Omit the 2 tablespoons of water in
the recipe.
B. Variations in amount of mixing the flour and the egg white.
Repeat the series under A, but increase or decrease the number of strokes
used in folding the flour and the sugar so as to obtain the best texture in
the cake.
C. Vary the baking temperature.
CHAPTER XI
FLOUR AND BREAD
The composition of wheat may vary with several factors, such as varying
rainfall, temperature, and other climatic conditions, irrigation, texture and
composition of the soil, and the use of fertilizers. Bailey reviews all these
factors and others in "The Chemistry of Wheat Flour."
The kind of flour and to a great degree its composition depend upon
(1) the milling process, (2) the classes of wheat from which the flour is
milled, and (3) the purpose for which the flour is intended. Flour is also
made from rye, buckwheat, barley, corn, rice, potatoes, bananas, lima
beans, cottonseed, and soybeans, but the term flour refers to wheat flour
when no grain or product is mentioned.