Two cups of sugar, one of butter, one of sweet milk, the
whites of four eggs, one teaspoonful of soda, two of cream of
tartar, three and a half cups of flour✪ Still Another Silver Cake. Stir the butter and sugar
to a cream, add the whites of the eggs beaten to a stiff froth,
the flour with the cream of tartar sifted through it ; last the
milk with the soda dissolved in it. Bake in square tins^ or like
pound-cake. Grate half a bar of chocolate, dissolve it in a
tablespoonful of sweet milk, add sugar to sweeten it^ one egg
beaten, and a teaspoonful of extract of vanilla ; stir it over the
Are until it thickens, and spread over the top of the cake.
* Cocoanut-cak6«
One pound of sugar and half a pound of butter stirred to a
cream, add a wine-glass of brandy, beat it well in, then one
oocoanut grated, six eggs and three-quarters of a pound of flour
Bake in one cake.
* Ponnd-cako.
One pound of butter, the same of sugar, same of flour, ten
eggSy third of a small nutmeg grated, and the grated peel of half
ft lemon✪ Pound Cake. Stir the butter and sugar to a cream, add the yolks
of the eggs beaten light, then beat the whites to a stiff fh>th and
add them alternately with the flour, flavor, put in a deep round
pan and bake in a moderate oven. Try with a broom splint.
* Oiaage-cake.
Seven eggs, their weight in butter, flour and sugar ; mix like
pound-cake. When the sugar and butter are creamed, stir in
them the rind of two and the juice of three fine large tart
oranges, beat well, add th« yolks of the eggs and the floor aHei-
286 COOKER T FROM: EXPERIENCE.
DAtelj with the whites beaten to a stiff firoth ; dissolve a small
teaspoon even bjl\ of soda in another of hot water, and sdr ia
the last thing. Bake all in one large oake. This eake most be
well beaten together.
Dutch Cake.
Half a pound of butter, the same of sugar, three-quarters of
a pound of flour, four yolks and two whites of eggs beaten light.
Stir together like pound-cake, spread it in shallow pans, and
sprinkle sifted sugar thickly over the top^ and cinnamon over the
sugar. Bake in a quick oven.
Cinnamon-cake.
Four cups of flour, two of sugar, one of butter, one of sour
oream or buttermilk, three eggs, one teaspoonful of soda. Spriii*
kle cinnamon and sugar over the top while hot. Bake ia
shallow tins.
* Cocoanut-cake, Ho. 2.
Two cups of sugar, one of butter, four of flour, half an one of
milk, the whites of six eggs beaten to a stiff froth, half a tea-
spoon of soda dissolved in the milk, a teaspoonful of cream of
tartar mixed in the flour, one grated bocoanut. Stir the butter
and sugar to a cream, add the milk with the soda, then the
whites of the eggs, then flour, last the coooanut. For frosting :
whites of two eggs beaten with half a pound of powdered sugar ;
stir in half a grated coooanut, cover the cake with it when nearly
oold.
Lady-cake.
The whites only of sixteen eggs, one pound of siflbed sugar,
ten ounces of fresh butter, three-quarters of a pound of sifted
flour, three ounces of bitter almonds blanched and pounded in a
mortar gradually with two wine-glasses of rose-water until a
paste. Mix like pound-cake, and add the almonds last, and bake
in square tins or all in a large cake.
* Cream Jelly-cake.
Three eggs, one coffeecup of flour, and a teacup of sugar,
three ounces of butter, one teaspoonful of oream of tartar
CAKE. 237
Page 114 · 5 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
Two cups of sugar, one of butter, one of sweet milk, the whites of four eggs, one teaspoonful of soda, two of cream of tartar, three and a half cups of flour. Stir the butter and sugar to a cream, add the whites of the eggs beaten to a stiff froth, the flour with the cream of tartar sifted through it ; last the milk with the soda dissolved in it. Bake in square tins, or like pound-cake. Grate half a bar of chocolate, dissolve it in a tablespoonful of sweet milk, add sugar to sweeten it, one egg beaten, and a teaspoonful of extract of vanilla ; stir it over the fire until it thickens, and spread over the top of the cake.
* Cocoanut-cake.
One pound of sugar and half a pound of butter stirred to a cream, add a wine-glass of brandy, beat it well in, then one cocoanut grated, six eggs and three-quarters of a pound of flour Bake in one cake.
* Pound-cake.
One pound of butter, the same of sugar, same of flour, ten eggs, third of a small nutmeg grated, and the grated peel of half a lemon. Stir the butter and sugar to a cream, add the yolks of the eggs beaten light, then beat the whites to a stiff froth and add them alternately with the flour, flavor, put in a deep round pan and bake in a moderate oven. Try with a broom splint.
* Orange-cake.
Seven eggs, their weight in butter, flour and sugar ; mix like pound-cake. When the sugar and butter are creamed, stir in them the rind of two and the juice of three fine large tart oranges, beat well, add the yolks of the eggs and the flour, then alternate-
ly with the whites beaten to a stiff froth ; dissolve a small teaspoon even level of soda in another of hot water, and stir in the last thing. Bake all in one large cake. This cake must be well beaten together.
Dutch Cake.
Half a pound of butter, the same of sugar, three-quarters of a pound of flour, four yolks and two whites of eggs beaten light. Stir together like pound-cake, spread it in shallow pans, and sprinkle sifted sugar thickly over the top, and cinnamon over the sugar. Bake in a quick oven.
Cinnamon-cake.
Four cups of flour, two of sugar, one of butter, one of sour cream or buttermilk, three eggs, one teaspoonful of soda. Sprinkle cinnamon and sugar over the top while hot. Bake in shallow tins.
* Cocoanut-cake, Ho. 2.
Two cups of sugar, one of butter, four of flour, half a cup of milk, the whites of six eggs beaten to a stiff froth, half a teaspoon of soda dissolved in the milk, a teaspoonful of cream of tartar mixed in the flour, one grated cocoanut. Stir the butter and sugar to a cream, add the milk with the soda, then the whites of the eggs, then flour, last the cocoanut. For frosting : whites of two eggs beaten with half a pound of powdered sugar ; stir in half a grated cocoanut, cover the cake with it when nearly
cold.
Lady-cake.
The whites only of sixteen eggs, one pound of sifted sugar, ten ounces of fresh butter, three-quarters of a pound of sifted flour, three ounces of bitter almonds blanched and pounded in a mortar gradually with two wine-glasses of rose-water until a paste. Mix like pound-cake, and add the almonds last, and bake in square tins or all in a large cake.
* Cream Jelly-cake.
Three eggs, one coffeecup of flour, and a teacup of sugar, three ounces of butter, one teaspoonful of cream of tartar
Records on this page
Another Silver CakeOrange CakeStill Another Silver CakePound CakeCocoanut Cake