two and a half cupfuls of flour, one-
half cupful of milk, the whites of
four eggs, and one-half teaspoonful of
baking-powder. After the dough is
ready for baking, stir in, if desired,
lb. of blanched almonds, chopped
fine, or flavor with essence of almond.
Use icing or not. Chocolate icing
is very pretty on the silver cake.
Snow-mountain Cake. — Cream un-
til very light half a pint of butter;
add slowly, stirring all the time,
a pint of pulverized white sugar,
and when the mixture is light add
half a pint of new milk; when well
mixed, the yolks of five eggs ; rub
thoroughly into a heaping quart
of flour two teaspoonfuls of baking-
powder, sift, then stir in the butter,
alternating with the beaten whites
of three of the eggs, reserving the
other two for the icing. Either bake
in pans or jelly-plates ; in the latter
case, put a chocolate icing between
the layers of three of the cakes, and
the other three the beaten whites of
the two eggs, adding four teaspoon-
fuls of fine powdered sugar ; on top
of each layer of cake and icing put
grated cocoanut.
Spanish Winde. — Whisk the
whites of eight eggs to a very stiff
snow. Flavor with a teaspoonful of
best vanilla extract. Mix with these
I lb. of pulverized sugar, very grad-
ually, so that the eggs will not be
made to run. Whisk the whole
until all the sugar is in. Make a
sheet tin hot, then rub it over with
white wax ; drop on this with a tea-
spoon little piles of snow, which must
not touch. Sift a little sugar over,
and bake them in a rather slow oven.
They must be merely tinged a cream
color.
Spice Cake. — Six eggs, % lb. of
butter, i lb. of pulverized sugar, I lb.
of flour, one teacupful of sour milk,
two large or three small nutmegs,
two table - spoonfuls of cinnamon,
one heaping table-spoonful of ground
ginger, half a teacupful of brandy
Spice Cakes
CAKES
• Sponge Cake, Quick
or wine, one teaspoonful of soda✪ Spice Cake
dissolved in as small a quantity of
vinegar as will dissolve it. Cream
the butter, and add to it the sugar
and yolks of eggs, then the flour
and whites alternately, then the
spices and sour milk, and the soda last
of all. Bake in small moulds quickly
after it rises. This recipe never
fails, and is a general favorite when
served with French sauce as a pud-
ding. The flavor is much admired.
Spice Cakes. — These are the
French gateaux d’ epice ; they are
made of the following ingredients :
Molasses, one pint ; butter, x/z lb. ;
powdered ginger, I oz. ; powdered
cinnamon, I oz. ; powdered allspice,
Y\ oz. ; coriander seeds and small
cardamom seeds, pounded, each %
oz. ; candied lemon-peel, chopped very
fine, 2 ozs. ; tincture of vanilla, six
drops ; flour, as much as necessary.
The molasses being set over the fire,
the butter is to be added, and, suc-
cessively, all the other ingredients
except the flour. Let them, when
well mixed, take a single boil, stirring
all the while; then set them to cool.
When cold, mix in with a wooden
spoon as much flour as will convert
the whole into a stiff paste. Butter a
tin baking-dish, and lay on it with the
spoon the paste in bits of the size
and shape necessary to form the small
cakes or nuts. Set the baking-dish
in the oven. You may ascertain
when these cakes are done by taking
one out of the oven and letting it
cool. If, when cold, it is hard, they
are done enough. These are con-
sidered the ne plus ultra of French
gingerbread-nuts✪ French Gingerbread Nuts.
Page 75 · 3 recipe records on this page
Presented as published in 1902. 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 and a half cupfuls of flour, onehalf cupful of milk, the whites of four eggs, and one-half teaspoonful of baking-powder. After the dough is ready for baking, stir in, if desired, lb. of blanched almonds, chopped fine, or flavor with essence of almond. Use icing or not. Chocolate icing is very pretty on the silver cake.
Snow-mountain Cake. — Cream until very light half a pint of butter; add slowly, stirring all the time, a pint of pulverized white sugar, and when the mixture is light add half a pint of new milk; when well mixed, the yolks of five eggs ; rub thoroughly into a heaping quart of flour two teaspoonfuls of bakingpowder, sift, then stir in the butter, alternating with the beaten whites of three of the eggs, reserving the other two for the icing. Either bake in pans or jelly-plates ; in the latter case, put a chocolate icing between the layers of three of the cakes, and the other three the beaten whites of the two eggs, adding four teaspoonfuls of fine powdered sugar ; on top of each layer of cake and icing put grated cocoanut.
Spanish Winds. — Whisk the
whites of eight eggs to a very stiff snow. Flavor with a teaspoonful of best vanilla extract. Mix with these I lb. of pulverized sugar, very gradually, so that the eggs will not be made to run. Whisk the whole until all the sugar is in. Make a sheet tin hot, then rub it over with white wax ; drop on this with a teaspoon little piles of snow, which must not touch. Sift a little sugar over, and bake them in a rather slow oven. They must be merely tinged a cream color.
Spice Cake. — Six eggs, % lb. of butter, i lb. of pulverized sugar, I lb. of flour, one teacupful of sour milk, two large or three small nutmegs, two table - spoonfuls of cinnamon, one heaping table-spoonful of ground ginger, half a teacupful of brandy
Spice Cakes
• Sponge Cake, Quick
or wine, one teaspoonful of soda dissolved in as small a quantity of vinegar as will dissolve it. Cream the butter, and add to it the sugar and yolks of eggs, then the flour and whites alternately, then the spices and sour milk, and the soda last of all. Bake in small moulds quickly after it rises. This recipe never fails, and is a general favorite when served with French sauce as a pudding. The flavor is much admired.
Spice Cakes. — These are the French gateaux d’ epice ; they are made of the following ingredients : Molasses, one pint ; butter, x/z lb. ; powdered ginger, I oz. ; powdered cinnamon, I oz. ; powdered allspice,
Y\ oz. ; coriander seeds and small cardamom seeds, pounded, each % oz. ; candied lemon-peel, chopped very fine, 2 ozs. ; tincture of vanilla, six drops ; flour, as much as necessary. The molasses being set over the fire, the butter is to be added, and, successively, all the other ingredients except the flour. Let them, when well mixed, take a single boil, stirring all the while; then set them to cool. When cold, mix in with a wooden spoon as much flour as will convert the whole into a stiff paste. Butter a tin baking-dish, and lay on it with the spoon the paste in bits of the size and shape necessary to form the small cakes or nuts. Set the baking-dish in the oven. You may ascertain when these cakes are done by taking one out of the oven and letting it cool. If, when cold, it is hard, they are done enough. These are considered the ne plus ultra of French gingerbread-nuts.
Records on this page
Spice CakeSpice CakesFrench Gingerbread Nuts