Wedding Cake Frosting
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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.
It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)
At this time we do not know anything about the history of the box.
We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.
View all the vintage recipes from Vintage Recipe Box 400.
Click here to view all of the Vintage Recipe Boxes we have published to date from our collection.
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
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to discuss old recipes and food traditions.
- 3 1/3 cups sifted cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups sugar
- 1 cup shortening
- 1 teaspoon lemon or almond extract
- 1 teaspoon vanilla
- 1 1/4 cups milk
- 6 egg whites
Sift flour, baking powder and salt together 3 times.
Cream shortening. Add sugar gradually creaming until light and fluffy. Add extracts.
Add sifted dry ingredients alternately with milk starting and ending with flour.
Beat egg whites until they hold firm peaks; fold into batter. Turn into well greased and floured tins. Bake in a preheated oven at 350 for 50-60minutes for layers 2 inches deep and 35-40 minutes for layers 1½ inches deep.
This recipe sufficient to make:
1-12 inch layer (2" deep) 1-9inch layer (1½" deep) plus 1-6inch layer (1½" deep) plus 3 medium cupcakes.
1½ times recipe makes 1-10inch layer (2" deep) plus 1-8" layer (2" deep) plus 2 medium cup cakes.