Gayer cakes with satin icing / from the Stork Margarine Cookery Service.

Date:
[between 1950 and 1959?]
Catalogue details

Licence: Public Domain Mark

Credit: Gayer cakes with satin icing / from the Stork Margarine Cookery Service. Source: Wellcome Collection.

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    FOR SYRUP: 2 average-sized lemons AND KNEADING: 4-8 oz. sieved icing sugar (depending on size of lemons used) TO MAKE THE SYRUP Place the Stork and lemon juice in a medium-sized saucepan. Stir over a low heat until the Stork is melted. Add $ Ib. of the icing sugar and again stir over a mixture very carefully at this stage. If over-boiled, the paste will be too hard to manipulate and may crystallise.) Remove from heat, stir in the second $ lb. of icing sugar and beat well with a wooden spoon. Pour into a mixing bowl and again beat well, scraping the mixture from the sides at intervals with a palette knife.
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