| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1/3 |
c |
ORANGE RIND |
| 1 1/4 |
lb |
BUTTER PRINT SURE |
| 2 |
|
ORANGES 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 AND SALT; ADD TO CREAMED BUTTER OR
MARGARINE.
3. ADD GRATED ORANGE RIND AND ORANGE 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: G03907
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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