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+ | ==Description== |
This recipe came my from my Aunt Maggie's collection that I inherited when I inherited the family collection in 1980. Notation on card indicates this came from a Fannie Farmer cookbook in 1911. |
This recipe came my from my Aunt Maggie's collection that I inherited when I inherited the family collection in 1980. Notation on card indicates this came from a Fannie Farmer cookbook in 1911. |
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* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] |
* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] |
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+ | ==Ingredients== |
* 5 [[egg whites]] |
* 5 [[egg whites]] |
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* ¾ cup [[sugar]] |
* ¾ cup [[sugar]] |
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* 1 teaspoon [[vanilla]] |
* 1 teaspoon [[vanilla]] |
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+ | ==Directions== |
# Beat egg whites until stiff and dry. |
# Beat egg whites until stiff and dry. |
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# Mix together sugar and cream of tartar then sift well. |
# Mix together sugar and cream of tartar then sift well. |
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Latest revision as of 04:54, 17 February 2020
Description
This recipe came my from my Aunt Maggie's collection that I inherited when I inherited the family collection in 1980. Notation on card indicates this came from a Fannie Farmer cookbook in 1911.
- Contributed by Catsrecipes Y-Group
Ingredients
- 5 egg whites
- ¾ cup sugar
- ½ teaspoon cream of tartar
- ½ cup bread flour
- 1 teaspoon vanilla
Directions
- Beat egg whites until stiff and dry.
- Mix together sugar and cream of tartar then sift well.
- Gradually add to egg whites beating constantly then sift flour into mixture.
- Add vanilla and cut and fold until blended.
- Turn into a buttered and floured angel cake pan and bake at 350 °F for 50 minutes.