| * Heat together the yolks of six eggs and three- foirihe of a ae
i ‘lke sugar, add one and a half pints blanched and shelled almonds,
half pound sliced citron well floured, and the whipped whites with
one and a half pints sifted flour; pour one and a half inches thick
in well-greased dripping pans, bake in a quick oven, and, when done,
eut slices one inch thick across the cake, turn each slice over on its
side, return to oven and bake a short time. When cold place in a
tin box. These will keep a year and a half or more, and are nice
to have in stove.-—WMrs. J. S. Williams, Brooklyn.
EGGLess CAKE.
One and a half tea-cups sugar, one of sour milk, three (level) of
sifted flour, half cup butter, tea-spoon soda, half tea-spoon cinna
mon, half tea-spoon grated nutmeg, tea-cup raisins chopped and
well floured✪ Eggless Cake.—Miss Louise Skinner. |
O_p HaArtrrorp ELECTION CAKE. .
Five pounds sifted flour, two of butter, two of sugar, thre gills
distillery yeast or twice the quantity of home brewed, four eggs, gill
_ of wine, gill of brandy, one quart sweet milk, half an ounce of nut-
“meg, two pounds raisins, one of citron✪ Election Cake; rub the butter ‘and flour
together very fine, add half the sugar, then the yeast and half the
milk (hot in winter, blood-warm in summer), then add the eggs,
then remainder of the milk, and the wine; beat well and let rise in
a warm place all night; in the morning beat a long time, adding
brandy, sugar, spice, and fruit well floured, and allow to rise again
very light, after which put in cake pans and let rise ten or fifteen
minutes; have the oven about as hot as for bread. This cake will
_keep any length of time. For raised cakes use potato yeast if fresh |
made; it is always a perfect success. This recipe is over one hun-
dred years old.— Mrs. Eliza Burnham, Milford Center.
APPLE Fruit CAKE.
One cup butter, two of sugar, one of milk, two eggs, vea-spoon
soda, three and a half cups flour, two of raisins, three of dried
apples soaked over night and then chopped fine and stewed two
hours in two cups molasses✪ Apple Fruit Cake; beat butter and sugar to a cream, add _
milk, in which dissolve soda, then the beaten eggs and flour, and
OAKE-MAKIN G.
‘ lastly the raisins and apples well eve in; pour in pan and bake
an hour and a half.—Mrs. C. M. Ingman.
| : Fruir Cake. | oe
One cup butter, one of brown sugar, half pint molasses, two eggs, —
cup sour milk, tea-spoon soda, pound of flour, one of currants, one
and a half pounds raisins. Flavor to taste. This has been thor-
oughly tested, and is a great favorite.—Mrs. M. E. Nicely.
FrRuir CAKE.
Twelve eggs, one and a half pounds each of’ ite sugar ad
flour, two pounds each of raisins and currants, one pound citron,
one half-pint molasses, one ounce each of nutmeg, mace and cloves,
one and a half glasses of jelly (grape is best), one-fourth pint each
of wine and brandy, more flour if needed. Put dough in pans,
set in steamer, taking care that the cover is made to fit very tight ;
if necessary put cloth under the lid and shut it down on it, taking
care that it does not touch the cake, or lay several thicknesses of
cloth over the lid. Steam two hours and bake one hour.— Chas.
Cyphers, Monneapolss, Minn.
Fruit Loar Cake.
✪ Excellent Fruit Cake
Buckeye cookery
1892Page 37 · 9 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
| * Heat together the yolks of six eggs and three- fourths of a cake sugar, add one and a half pints blanched and shelled almonds, half pound sliced citron well floured, and the whipped whites with one and a half pints sifted flour; pour one and a half inches thick in well-greased dripping pans, bake in a quick oven, and, when done,
Cut slices one inch thick across the cake, turn each slice over on its side, return to oven and bake a short time. When cold place in a tin box. These will keep a year and a half or more, and are nice to have in stove.—Mrs. J. S. Williams, Brooklyn.
EGGLess CAKE.
One and a half tea-cups sugar, one of sour milk, three (level) of sifted flour, half cup butter, tea-spoon soda, half tea-spoon cinna mon, half tea-spoon grated nutmeg, tea-cup raisins chopped and well floured.—Miss Louise Skinner. |
Old Hartford Election Cake. . Five pounds sifted flour, two of butter, two of sugar, three gills distillery yeast or twice the quantity of home brewed, four eggs, gill _ of wine, gill of brandy, one quart sweet milk, half an ounce of nut- “meg, two pounds raisins, one of citron; rub the butter ‘and flour together very fine, add half the sugar, then the yeast and half the milk (hot in winter, blood-warm in summer), then add the eggs, then remainder of the milk, and the wine; beat well and let rise in a warm place all night; in the morning beat a long time, adding brandy, sugar, spice, and fruit well floured, and allow to rise again very light, after which put in cake pans and let rise ten or fifteen minutes; have the oven about as hot as for bread. This cake will _keep any length of time. For raised cakes use potato yeast if fresh | made; it is always a perfect success. This recipe is over one hundred years old.— Mrs. Eliza Burnham, Milford Center.
APPLE Fruit CAKE.
One cup butter, two of sugar, one of milk, two eggs, tea-spoon soda, three and a half cups flour, two of raisins, three of dried apples soaked over night and then chopped fine and stewed two hours in two cups molasses; beat butter and sugar to a cream, add _ milk, in which dissolve soda, then the beaten eggs and flour, and
OAKE-MAKIN G.
‘ lastly the raisins and apples well mixed in; pour in pan and bake
an hour and a half.—Mrs. C. M. Ingman.
| : Fruir Cake. | oe One cup butter, one of brown sugar, half pint molasses, two eggs, —
cup sour milk, tea-spoon soda, pound of flour, one of currants, one
and a half pounds raisins. Flavor to taste. This has been thoroughly tested, and is a great favorite.—Mrs. M. E. Nicely.
FrRuir CAKE.
Twelve eggs, one and a half pounds each of’ white sugar and flour, two pounds each of raisins and currants, one pound citron, one half-pint molasses, one ounce each of nutmeg, mace and cloves, one and a half glasses of jelly (grape is best), one-fourth pint each of wine and brandy, more flour if needed. Put dough in pans, set in steamer, taking care that the cover is made to fit very tight ; if necessary put cloth under the lid and shut it down on it, taking care that it does not touch the cake, or lay several thicknesses of cloth over the lid. Steam two hours and bake one hour.— Chas.
Cyphers, Minneapolis, Minn. Fruit Loar Cake.
Records on this page
Eggless CakeElection CakeApple Fruit CakeFruit CakeFruit CakeFruit CakeFruit CakeExcellent Fruit CakeFruit Loaf Cake