weight of eggs in flour; beat whites and yolks separately, adding the
sugar gradually to the yolks; now add your whites after they have
been beaten, to a stiff froth. Last, your flour and flavoring beat in
very quickly, and not a moment longer stirring than just to mix it.
Thi.s is the secret of .sponge cake. A good, steady heat for baking —
not too hot, as this spoils the lightness.
Sponge Cake [excellent). — One pound of sugar, one pound of eggs,
half a pound of sifted flour, juice of one lemon and the grated rind.
The flour should be a full half-pound.
Soda Sponge Cake. — One cup of sugar, one pound of flour, four
eggs, one and one-half teaspoonfuls of cream of tartar, three-quarters
of a teaspoonful of soda.
Silver Cake. — One pound of sugar, three-quarters of a pound of
butter; sixteen whites of eggs, well beaten, two pounds of flour, half
a pint of milk. Cream the butter and sugar together, work in other
materials in order named. Flavor with the juice and grated rind of
an orange and a tablespoonful of orange-flower water.
Composition Cake. — One and one-half pounds of flour, one pound
of sugar, three-quarters of a pound of butter, one coffee-cup of milk,
four eggs, three-quarters of a pound of currants, half a pound of
raisins, a little spice and saleratus.
Black Cake. — One pound each of sugar, flour and butter; two
pounds of raisins, two of Zante currants, and one of citron ; ten ectrs
two dozen pounded cloves, besides mace and cinnamon ; stir the
butter to a cream, beat the yolks light, mix them with the butter, add
the sugar, spice, juice of a lemon and the grated peel, a glass of rose-
water, and the beaten whites of the eggs; sprinkle flour over the first,
and put it in the last of all the ingredients. A gill of mola.sses✪ Black Cake im-
proves the cake.
Yellow Plum Cake. — One pound and a-half of flour, one pound
and a-half of butter, one pound and a-half of sugar, one pound and a-
half of currants, one pound and a-half of raisins, fourteen eggs, half
of the whites left out ; two nutmegs, one teacup of brand)✪ Yellow Plum Cake-.
Jelly Cake. — Three eggs, two teacups of flour, one and a-half
532 THE hearthstone; or, life at home.
teacups of white sugar, half a teacup of butter, half a teaspoonful of
soda, one teaspoonful of cream of tartar, half a teacup of sweet milk.
Season with wine and nutmeg✪ Jelly Cake.
Lemon Cake. — Take a teacup of butter, three of loaf-sugar, rub
them to a cream ; stir into them the yolks of five eggs, well beaten ;
dissolve a teaspoonful of saleratus in a teacup of milk, and add the
milk, the grated peel of a lemon and a little of the juice, and the
whites of five eggs beaten to a froth ; sift in as light as possible four
teacups of flour✪ Lemon Cake. Bake in two long tins about half an hour.
FiRST-NiGHT Cakes. — A teacup of sour cream, two small eggs,
half a teaspoonful of soda, a little salt; flour so that it can be rolled.
Soda Cake. — One cup of sweet milk, one egg, butter about the
size of an egg, one full cup of sugar, two tea.spoonfuls of cream of
tartar, one teaspoonful of soda.
Corn-Starch Cake. — Half a cup of butter, one cup of sugar, the
whites of three eggs, one cup of sifted flour, half a cup of corn-starch,
half a teaspoonful of soda, half a cup of sweet milk, one teaspoonful
of cream of tartar, ✪ Soda Cake
Page 344 · 11 recipe records on this page
Presented as published in 1883. 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
weight of eggs in flour; beat whites and yolks separately, adding the sugar gradually to the yolks; now add your whites after they have been beaten, to a stiff froth. Last, your flour and flavoring beat in very quickly, and not a moment longer stirring than just to mix it. This is the secret of sponge cake. A good, steady heat for baking — not too hot, as this spoils the lightness.
Sponge Cake [excellent). — One pound of sugar, one pound of eggs, half a pound of sifted flour, juice of one lemon and the grated rind. The flour should be a full half-pound.
Soda Sponge Cake. — One cup of sugar, one pound of flour, four eggs, one and one-half teaspoonfuls of cream of tartar, three-quarters of a teaspoonful of soda.
Silver Cake. — One pound of sugar, three-quarters of a pound of butter; sixteen whites of eggs, well beaten, two pounds of flour, half a pint of milk. Cream the butter and sugar together, work in other materials in order named. Flavor with the juice and grated rind of an orange and a tablespoonful of orange-flower water.
Composition Cake. — One and one-half pounds of flour, one pound of sugar, three-quarters of a pound of butter, one coffee-cup of milk, four eggs, three-quarters of a pound of currants, half a pound of raisins, a little spice and saleratus.
Black Cake. — One pound each of sugar, flour and butter; two pounds of raisins, two of Zante currants, and one of citron ; ten eggs, two dozen pounded cloves, besides mace and cinnamon ; stir the butter to a cream, beat the yolks light, mix them with the butter, add the sugar, spice, juice of a lemon and the grated peel, a glass of rosewater, and the beaten whites of the eggs; sprinkle flour over the first, and put it in the last of all the ingredients. A gill of molasses improves the cake.
Yellow Plum Cake. — One pound and a-half of flour, one pound and a-half of butter, one pound and a-half of sugar, one pound and ahalf of currants, one pound and a-half of raisins, fourteen eggs, half of the whites left out ; two nutmegs, one teacup of brand)-.
Jelly Cake. — Three eggs, two teacups of flour, one and a-half
532 THE hearthstone; or, life at home.
teacups of white sugar, half a teacup of butter, half a teaspoonful of soda, one teaspoonful of cream of tartar, half a teacup of sweet milk. Season with wine and nutmeg.
Lemon Cake. — Take a teacup of butter, three of loaf-sugar, rub them to a cream ; stir into them the yolks of five eggs, well beaten ; dissolve a teaspoonful of saleratus in a teacup of milk, and add the milk, the grated peel of a lemon and a little of the juice, and the whites of five eggs beaten to a froth ; sift in as light as possible four teacups of flour. Bake in two long tins about half an hour.
FiRST-NiGHT Cakes. — A teacup of sour cream, two small eggs, half a teaspoonful of soda, a little salt; flour so that it can be rolled.
Soda Cake. — One cup of sweet milk, one egg, butter about the size of an egg, one full cup of sugar, two tea.spoonfuls of cream of tartar, one teaspoonful of soda.
Corn-Starch Cake. — Half a cup of butter, one cup of sugar, the whites of three eggs, one cup of sifted flour, half a cup of corn-starch, half a teaspoonful of soda, half a cup of sweet milk, one teaspoonful of cream of tartar,
Records on this page
Black CakeSponge Cake (excellent)Soda Sponge CakeSilver CakeComposition CakeYellow Plum CakeJelly CakeCocoanut CakeLemon CakeSoda CakeCorn-Starch Cake