The Picayune Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the whites of the eggs with salt and water to a stiff froth, after which very little beating will be required. Add slowly, a little at a time, one cupful of fine white sugar. Sift flour before...
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Ingredients
- A Cupful of Finely Sifted Cake Flour
- 1½ Teaspoonfuls Each of Cream of Tartar and Salt
- 2 Tablespoonfuls of Water
- 1½ Cupfuls of White Sugar
- The Whites of 9 Eggs, or a Cupful of Egg Whites
- A Teaspoonful of Vanilla
- ½ Teaspoonful of Almond Extract
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