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Almond Marshmallow Roll a la Thelma / Guimauve aux Amandes en roulade a la Thelma

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None One cup of whipped cream, four tablespoonsof sugar, one teaspoon
  • • None of lemon extract, four tablespoons of flour, a teaspoon of baking pow¬
  • • None der, some fruit coloring to color it pink, and whites of five eggs.

Instructions

Step 1. sugar, and stir until the sugar gets dissolved, for about three to

Step 2. four minutes. Then add the flour, baking powder, fruit coloring,

Step 3. and half of the whites that have been beaten to a meringue; mix

Step 4. well, last add the rest of the whites. Spread a well-buttered baking

Step 5. sheet, put in a quick oven and bake, time about six to eight minutes. Turn out on a paper that first has been oiled with Mazola oil and

Step 6. sprinkled with powdered sugar. Spread it with marshmallow, sprinkle with the almonds, and with the paper, roll the cake. Frost

Step 7. it with pink frosting and decorate it in waves with white frosting. Filling. Whites of three eggs, three tablespoons of chopped

Step 8. almonds, one cup of granulated sugar, four tablespoons of water,

Step 9. a teaspoon of almond extract, and three tablespoons of dissolved Cox’s gelatine. let cook until it ropes, add that to the whites that have been beaten

Step 10. to a meringue. Add the almond extract and the dissolved Cox’s gelatine; beat until thick.