Hyde Park Cake.
Three eggs beaten separately, two cups of sugar, one of sweet
milk, one of butter, a teaspoonM of soda, and two of cream of
tartar sifted in three cups of flour. Stir the butter and sugar to
a cream, add the yolks of the eggs, the peel of a lemon grated,
then the flour and whites of the eggs alternately, then the milk
with the soda in it. Bake in square tins.
* West Philadelphia Cake.
One cup of butter✪ Delicate Cake, one and a half of sugar, three cups of
flour, three eggs beaten separately, one cup of cream, two tea
spoons of cream of tartar, one of soda. Stir the butter and
sugar to a cream, flavor with lemon-peel, a little grated nutmeg,
and a pinch of cinnamon; add the eggs, then the cream, then
the flour with the cream of tartar in it, and last the soda dis-
solved in a very little hot water. Bake in square pans.
A Good Cup-cake.
Three cups of sugar, one of butter stirred to a cream with the
sugar, five eggs beaten light and added, a cup of sour cream,
five cups of flour, a grated nutmeg, and last a teaspoonful of sale-
ratus or soda dissolved in a teaspoonful of hot water. You ma^
add firuit, if you choose. Bake in shallow pans or tins.
Soda-cake.
One teacup of white sugar, a heaping tablespoonfrd of butter,
one egg, two cups of flour, and a small cup of milk✪ Soda-cake. Stii
284 COOKERY FROM EXPERIENCE.
together the batter, sugar and egg ; beat them light; flaTor to
/our taste ; then add the flour with two small even teaspoons of
oream of tartar in it, and last the milk with a small teaspoon of
9oda dissolved in it. Bake in square fiat tins.
Jackson Cake.
One pound of sugar, half a pound of butter, half a pint of
rich oream, one pound of flour, and five eggs beaten separately✪ Jackson Cake
Stir the butter and sugar together, add the eggs, fiavor to youx
taste, then the cream and fiour alternately; beat very light
Bake in square tins, or all in one.
* Gold Cake.
The yolks of eight eggs, one cup of sugar, three-quarters of a
dup of butter, two of fiour, half a teaspoonful of soda, a tea-
spoonM of cream of tartar. Mix like pound-cake— cream of
tartar dry in the flour, the soda last in a teaspoonful of hot
water. Bake immediately. Flavor with orange or lemon-peel
grated.
* Silver Cake.
Two cups of sugar, three-quarters of a cup of butter, one of
oream, four of flour, the whites of four eggs, two teaspoons of
cream of tartar and one of soda. Mix the same as gold-cake ;
put the cream in last, with the soda dissolved in it
Oold-and-Silver Cake.
One pound of butter, the same of sugar, the same of flour ;
divide them — use half for the gold and half for the silver — ^the
yolks of eight eggs for the gold, flavored with the juice and
grated rind of a lemon — ^the whites of the eggs for the silver-
cake, flavored with extract of bitter almond or peach-water✪ Gold-and-Silver Cake.
Another Silver Cake.
Two cups of sugar, two and a half cups of flour, half a cup of
butter, three-quarters of a cup of creum, half a teaspoonful of
soda in the cream, the whites c^ fight eggs, and one tcaspoonfui
r
CAKE. 285
of oream of tartar in the floor ; flavor with rose or peach-water.
Stir the batter and sugar to a cream, add the whites of the eggs
beaten to a stiff froth, then the flour, and last the cream and
soda. Bake like pound-cake, or in square tins.
« Still another Silver Cake. ✪ Another Silver Cake
Page 113 · 15 recipe records on this page
Presented as published in 1905. 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
Hyde Park Cake. Three eggs beaten separately, two cups of sugar, one of sweet milk, one of butter, a teaspoonful of soda, and two of cream of tartar sifted in three cups of flour. Stir the butter and sugar to a cream, add the yolks of the eggs, the peel of a lemon grated, then the flour and whites of the eggs alternately, then the milk with the soda in it. Bake in square tins.
* West Philadelphia Cake. One cup of butter, one and a half of sugar, three cups of flour, three eggs beaten separately, one cup of cream, two tea spoons of cream of tartar, one of soda. Stir the butter and sugar to a cream, flavor with lemon-peel, a little grated nutmeg, and a pinch of cinnamon; add the eggs, then the cream, then the flour with the cream of tartar in it, and last the soda dissolved in a very little hot water. Bake in square pans.
A Good Cup-cake. Three cups of sugar, one of butter stirred to a cream with the sugar, five eggs beaten light and added, a cup of sour cream, five cups of flour, a grated nutmeg, and last a teaspoonful of saleratus or soda dissolved in a teaspoonful of hot water. You may add firuit, if you choose. Bake in shallow pans or tins.
Soda-cake. One teacup of white sugar, a heaping tablespoonful of butter, one egg, two cups of flour, and a small cup of milk. Stii
together the batter, sugar and egg ; beat them light; flavor to your taste ; then add the flour with two small even teaspoons of cream of tartar in it, and last the milk with a small teaspoon of 9oda dissolved in it. Bake in square fiat tins.
Jackson Cake.
One pound of sugar, half a pound of butter, half a pint of rich cream, one pound of flour, and five eggs beaten separately Stir the butter and sugar together, add the eggs, fiavor to your taste, then the cream and fiour alternately; beat very light Bake in square tins, or all in one.
* Gold Cake.
The yolks of eight eggs, one cup of sugar, three-quarters of a cup of butter, two of fiour, half a teaspoonful of soda, a teaspoonful of cream of tartar. Mix like pound-cake— cream of tartar dry in the flour, the soda last in a teaspoonful of hot water. Bake immediately. Flavor with orange or lemon-peel grated.
* Silver Cake.
Two cups of sugar, three-quarters of a cup of butter, one of cream, four of flour, the whites of four eggs, two teaspoons of cream of tartar and one of soda. Mix the same as gold-cake ; put the cream in last, with the soda dissolved in it
Oold-and-Silver Cake.
One pound of butter, the same of sugar, the same of flour ; divide them — use half for the gold and half for the silver — ^the yolks of eight eggs for the gold, flavored with the juice and grated rind of a lemon—the whites of the eggs for the silvercake, flavored with extract of bitter almond or peach-water.
Another Silver Cake.
Two cups of sugar, two and a half cups of flour, half a cup of butter, three-quarters of a cup of cream, half a teaspoonful of soda in the cream, the whites of eight eggs, and one teaspoonful
r
of cream of tartar in the floor ; flavor with rose or peach-water. Stir the batter and sugar to a cream, add the whites of the eggs beaten to a stiff froth, then the flour, and last the cream and soda. Bake like pound-cake, or in square tins.
« Still another Silver Cake.
Records on this page
Black CakeGold CakePeggy's CakeAnother Silver CakeA Good Cup-cakeSilver CakeDelicate CakeHyde Park CakeWest Philadelphia CakeSoda-cakeJackson CakeGold-and-Silver CakeAnother Silver CakeOrange CakeStill Another Silver Cake