Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | WATER |
| 6 tablespoons | LEMON RIND |
| 1¼ pounds | BUTTER PRINT SURE |
| 2 ounces | MILK; DRY NON-FAT L HEAT |
| ¼ cup | LEMON FRESH |
| 4⅛ pounds | SUGAR; POWDER 2 LB |
| 1 teaspoon | SALT TABLE 5LB |
1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY.
2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED BUTTER OR MARGARINE.
3. ADD GRATED LEMON RIND AND LEMON JUICE.
4. SPREAD IMMEDIATELY ON COOLED CAKES.
:
NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1¾ CUPS (1 LB) FROSTING ON EACH CAKE.
NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.
Recipe Number: G03904
SERVING SIZE: 2 TABLESPO
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .