Danish Pastries
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 29. The excerpt below is the record exactly as published.
DANISH PASTRIES Vo cup butter 1 cup nuts 2 tablespoons sugar l1/^ cup flour Cream butter and sugar, add flour and nuts. Break off little pieces size of a date or a little larger if preferred. Shape in crescents. Bake 350 degrees until brown. Roll in powdered sugar while still warm. Mrs. Worth Waller 50 FROSTINGrS AND FILLINGS FLUFFY FROSTING 1 cup sugar Pinch of salt 1 egg white Vk tsp. cream of tartar x/2 cup boiling water Put sugar in bowl, add egg white, salt, and cream of tartar. Start beater and pour in boiling water. Beat for 10 minutes or until it stands in peaks. Mrs. Price Surratt LEMON CAKE FILLING 1 egg Welt beaten Butter the size of a small walnut 1 cup sugar Grated rind and juice of 1 lemon 3/2 cup water 1 tablespoon Hour Mix well and cook until thick. Add lemon' and spread on cake. Mrs. W. M. Eagle ORANGE FROSTING 2 tablespoons butter 1 teaspoon lemon juice IY-2 cup sugar 1 teaspoon grated orange rind x4 cup orange juice 2 egg yolks unbeaten Cream butter and sugar and then add orange rind, juice, and lemon juice and egg yolks. Stir well then put bowl in pan of ice water and beat about 3 minutes. If then frosting is not quite the consistency to spread add more sugar and beat until blended. The amount of sugar depends on the size of the egg yolks. Sometimes more is necessary than others. This may be varied by using lemon rind and Vi cup milk instead of orange juice and rind. Mrs. Currie Cafes, Jr. LEMON CHEESE ICING 1/3 cup butter
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