Orange Butter Frosting
Recipe No. 95 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. 95 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.
Directions
- Substitute three mess kit spoons grated orange rind for vanilla and 4 ounces (eight mess kit spoons) orange juice for an equal amount of water in recipe for butter cream frosting. 2¼ mess kit spoons orange extract may be used instead of the orange rind and juice.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 95, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.