FoodNet

A laboratory manual of foods and cookery

1916

Page 95 · 2 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
w w C/} o |6 MATERIAL pi p CO »2 o e 32 a* g E o2 li la 3 * iJ W rj »-< < « ss H 8 |a3 PJ rt cj en || W £0 £0 ~o O r >j i H6 u-^° ojJO CJ PnCJ u $ ' — ' ^^ Eggs . . 2 90 12.06 9.45 132 .058 .079 .264 .0013 Sugar . I C. 205.5 205.5 822 .0271 Flour . I C. 112. 2 12.45 I. II 83.28 392 .0117 .027 .196 .0015 Baking powder . i| tsp. 9 .004 Lemon juice 2 tbsp. 28.2 2.76 II .016 .009 .OO6 Water . . 8 C- Total, cooked 12 small cakes 360.6 24-51 10.56 291.54 1357 .1168 •115 .466 .OO28 loo-Calorie Portion . i 26.32 1.78 •77 21.28 100 .0685 .008 .032 .OOOI Ingredients : COOKED FROSTINGS White Mountain i c. sugar \ c. water \ tsp. cream of tartar i egg white i tsp. lemon juice i tsp. vanilla Method : Boil first three ingredients to thread stage. Pour slowly on beaten white, add flavoring, and heat until thick enough to spread. Chocolate I 2-4 oz. chocolate melted. Add to White Mountain Frosting before spreading on cake. CAKE 231 Chocolate II 4 oz. chocolate melted with a little milk. Cook until thickens, add i c. sugar. Remove from fire, add i tbsp. butter, i tsp. vanilla. Beat until smooth. Fudge Frosting Ingredients: i c. sugar I c. milk 2 oz. chocolate Method: Boil to soft ball stage. Add 2 tbsp. butter and i tsp. vanilla. Cool. Beat until thick enough to spread. Maple \ Ib. maple sugar \ c. boiling water i egg white Break or grate sugar. Method same as White Mountain. Caramel i c. brown sugar \ c. granulated sugar f c. cream \ tbsp. butter Prepare as Fudge Frosting. UNCOOKED FROSTINGS Confectioners' Frosting Ingredients : 2 tbsp. water, milk, fresh fruit confectioners' sugar juice or cream flavoring Method : To the liquid add enough sifted sugar to make of right consistency to spread, then add flavoring. 232 LABORATORY MANUAL OF FOODS AND COOKERY Chocolate Frosting Ingredients : 2 oz. chocolate 3 tbsp. hot water 1 tbsp. butter confectioners' sugar i tsp. vanilla Method : Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of right consistency to spread. Flavor with vanilla. Cocoa Pros ing Ingredients : 2 tbsp. cocoa i tbsp. butter boiling water to make paste confectioners' sugar i tsp. vanilla Coffee Frosting Ingredients : 2 tsp. cocoa i tbsp. butter confectioners' sugar 2 tbsp. strong coffee Method : Melt butter in the hot coffee. Add cocoa and sugar until of right consistency to spread. Mocha Frosting Ingredients : | c. butter i tbsp. breakfast cocoa • i| c. confectioners' sugar coffee infusion Method : Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee infusion drop by drop until of right con- sistency to spread. Orange Frosting Ingredients : 4 tbsp. orange juice i tsp. lemon juice rind i orange CAKE 233 Method : Soak rind in the juice \ hour, strain. Add 2 egg yolks, and con- fectioners' sugar to spread. CAKE FILLINGS Lemon Orange Ingredients : i c. sugar \ c. sugar✪ White Mountain Frosting 2\ tbsp. flour 2\ tbsp. flour rind of 2 lemons rind \ orange | c. lemon juice \ c. orange juice i egg \ tbsp. lemon juice i tsp. butter i egg i tsp. butter Method :