Jelly Frosting
Recipe No. 97 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 97 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Butter or shortening — 13 ounces (½ mess kit cup)
- Peanut butter — 5 ounces (⅙ No. 56 dipper)
Salt — as needed
- Sugar, confectioners — 2¼ pounds (2⅓ No. 56 dippers)
- Jelly, currant — 1¼ pounds (⅝ No. 56 dipper)
Directions
- Mix butter or shortening, peanut butter, and salt together; stir until smooth.
- Add ½ sugar gradually.
- Add remaining sugar and currant jelly alternately.
- Mix thoroughly; spread on cakes.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Butter or shortening — 1 oz Peanut butter — ⅓ oz Salt — to taste Sugar, confectioners — 3 oz Jelly, currant — 1⅔ oz
This recipe makes frosting for two sheet cakes (18 by 26 by 1 inches). Other flavors of jelly may be substituted for the currant jelly. Use on plain cake, spice cake, angel food, or sponge cake.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 97, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.