| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3/4 |
c |
WATER |
| 6 |
tb |
LEMON RIND |
| 1 1/4 |
lb |
BUTTER PRINT SURE |
| 2 |
oz |
MILK; DRY NON-FAT L HEAT |
| 1/4 |
c |
LEMON FRESH |
| 4 1/8 |
lb |
SUGAR; POWDER 2 LB |
| 1 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES
OR UNTIL LIGHT AND FLUFFY.
2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED BUTTER
OR MARGARINE.
3. ADD GRATED LEMON RIND AND LEMON JUICE.
4. SPREAD IMMEDIATELY ON COOLED CAKES.
:
NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS (1 LB)
FROSTING ON EACH CAKE.
NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH
CUPCAKE.
Recipe Number: G03904
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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