Thursday, December 1, 2011

Another Recipe from the Westside Sewing Circle

I posted before about this little recipe book (here).  I remember Dad talking about Schaumtorte as one of his favorite things his mother made.  Remember, this recipe was published in 1912 and is in a different format than we are used to today.

Six whites of eggs, 3 cups granulated sugar, 1 tablespoon strong vinegar, 1 teaspoon vanilla extract.
Whip the whites to a stiff froth.  Add sugar, vinegar and vanilla, then whip thirty minutes (must have been by hand). Parafline a large flat tin, on this place the mixture in rings about three inches in diameter, the width of the ring should be about one inch.  On separate tin, place teaspoonfuls of the mixture in large drops.  Bake the rings and drops about 30 minutes, or until they are brown and firm to the touch.
To serve:  Place rings on plates.  Fill with whipped cream or fruit salad, place drops on top and garnish with candied cherries.
-Emilie Nolte            

1 comment:

  1. Thank you for this really great post - and how interesting that these are small-sized schaumtorte. I've come across plenty of the large torte variety, but not too many early American petites. May I ask if the book had any additional publishers information, or a page number for the schaumtorte recipe? I haven't been able to locate another copy of it and I would really like to record its existence on a database of historic meringue recipes. Many thanks -Annabelle