Copyright, 1924, by Mrs. Ericsson Hammond
LAYER CAKE WITH CHOCOLATE MARSHMALLOW A LA BRETA
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MRS. ERICSSON HAMMOND’S COOK BOOK 151
minutes. Turn out on a buttered baking pan. Spread with
raspberry or strawberry jam. Decorate with meringue from the
whites of two eggs, and sweeten with two spoons of sugar.
Waving the meringue from a fancy tube all around with dots in
between and put in a warm oven to settle not brown. Serve it
with cream for lunch or dinner.
Apple Cake k la Patrinella
G£teau aux Pommes & la Patrinella
Two eggs, three tablespoonfuls of powdered sugar, three table¬
spoonfuls of melted butter, three tablespoons of flour, one tea¬
spoon of Royal Baking Powder, a half teaspoon of lemon extract,
and four to five good-sized apples.
How to Make It. Separate whites and yolks; put the yolks in
an enamel bowl and add the sugar slowly, beating it to a souffle, then
add the melted butter and lemon extract. Beat the whites to a
meringue; add part of the whites, then the flour and baking powder,
and last add the rest of the whites; fill it in a well-buttered
shallow cake plate. Put a ring with slices of apples all around
the edge, one resting a trifle on the other, then a ring inside of this
one, and then again a ring inside this until the whole top of the
cake is covered. These apples must be cooked. Put in a hot
oven and bake, time from ten to twelve minutes. Serve with the
side of the apples up sprinkled with powdered sugar. This cake
can be eaten hot or cold. Serve with whipped cream. Peaches or
other fruit can be used in place of apples and named after the
fruit a la Patrinella.
How to Cook the Apples. Peel tender green apples, cut in
four lengthwise, cut away the inside of the apples well and then
slice the quarters in three if the apple is a good-sized one. Put in
two cups of water one cup of sugar with the juice of a half lemon,
and cook with a tight cover for about ten minutes. Leave in the
juice until cold before using.
Almond Savarin a la Eugenie
Savarin aux Amandes a la Eugenie
Put the yolks of three eggs in a bowl; add to it four spoons of
sugar; stir it to a souffle; add one tablespoon of grated almonds
and three spoons of melted butter. Beat the whites of the eggs
to a meringue; add half of the whites and four tablespoons of
flour, one teaspoon of Royal Baking Powder✪ Apple Cake k la Patrinella; mix well, last add
the rest of the whites. Fill three quarters full fancy timbale
cups; put in a medium oven to bake, time about twelve minutes.
152 MRS. ERICSSON HAMMOND’S COOK BOOK
Turn out, dip them in currant juice (not too sweet), put them on
a buttered taking pan and with a cover steam them in the oven
for about eight minutes. Take out, hedgehog them with some
finely shredded almonds. Arrange them in the form of a ring
on a platter and serve with whipped cream.
Strawberry Savarin a la Hildur Alexandria
Savarin aux Fraises a la Hildur Alexandria
Three eggs, four tablespoonfuls of sugar, four tablespoonfuls
of flour, four tablespoonfuls of melted butter, a teaspoonful of
Royal Baking Powder, and one cup of strawberry juice✪ Strawberry Savarin a la Hildur Alexandria.
Page 116 · 4 recipe records on this page
Presented as published in 1924. 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
Copyright, 1924, by Mrs. Ericsson Hammond
LAYER CAKE WITH CHOCOLATE MARSHMALLOW A LA BRETA
• •
.
'
minutes. Turn out on a buttered baking pan. Spread with raspberry or strawberry jam. Decorate with meringue from the whites of two eggs, and sweeten with two spoons of sugar.
Waving the meringue from a fancy tube all around with dots in between and put in a warm oven to settle not brown. Serve it with cream for lunch or dinner.
Apple Cake k la Patrinella
G£teau aux Pommes & la Patrinella
Two eggs, three tablespoonfuls of powdered sugar, three tablespoonfuls of melted butter, three tablespoons of flour, one tea¬ spoon of Royal Baking Powder, a half teaspoon of lemon extract, and four to five good-sized apples.
How to Make It. Separate whites and yolks; put the yolks in an enamel bowl and add the sugar slowly, beating it to a souffle, then add the melted butter and lemon extract. Beat the whites to a meringue; add part of the whites, then the flour and baking powder, and last add the rest of the whites; fill it in a well-buttered shallow cake plate. Put a ring with slices of apples all around the edge, one resting a trifle on the other, then a ring inside of this one, and then again a ring inside this until the whole top of the cake is covered. These apples must be cooked. Put in a hot oven and bake, time from ten to twelve minutes. Serve with the side of the apples up sprinkled with powdered sugar. This cake can be eaten hot or cold. Serve with whipped cream. Peaches or other fruit can be used in place of apples and named after the fruit a la Patrinella.
How to Cook the Apples. Peel tender green apples, cut in four lengthwise, cut away the inside of the apples well and then slice the quarters in three if the apple is a good-sized one. Put in two cups of water one cup of sugar with the juice of a half lemon, and cook with a tight cover for about ten minutes. Leave in the juice until cold before using.
Almond Savarin a la Eugenie
Savarin aux Amandes a la Eugenie
Put the yolks of three eggs in a bowl; add to it four spoons of sugar; stir it to a souffle; add one tablespoon of grated almonds and three spoons of melted butter. Beat the whites of the eggs to a meringue; add half of the whites and four tablespoons of flour, one teaspoon of Royal Baking Powder; mix well, last add the rest of the whites. Fill three quarters full fancy timbale cups; put in a medium oven to bake, time about twelve minutes.
Turn out, dip them in currant juice (not too sweet), put them on a buttered baking pan and with a cover steam them in the oven for about eight minutes. Take out, hedgehog them with some finely shredded almonds. Arrange them in the form of a ring on a platter and serve with whipped cream.
Strawberry Savarin a la Hildur Alexandria Savarin aux Fraises a la Hildur Alexandria
Three eggs, four tablespoonfuls of sugar, four tablespoonfuls of flour, four tablespoonfuls of melted butter, a teaspoonful of Royal Baking Powder, and one cup of strawberry juice.
Records on this page
Apple Cake k la PatrinellaAlmond Savarin a la EugenieStrawberry Savarin a la Hildur AlexandriaSavarin of Apple a la Cornelia