VIRGINIA COOKERY-BOOK, 185
A Cheapbr but Good Fbuit Cake.
One pound of flour, three-quarters of a pound of sugar,
half a pound of butter, one pound of raisins, one pound
of currants, half a pound of citron, one teaspoonful of
mace, one nutmeg, five eggs, one even teaspoonful of
soda, half a pint of sour milk✪ A Cheap but Good Fruit Cake ; flour the fruit well, cream
the butter, and beat the eggs light, separately, and, no
matter in what order you may put in the ingredients,
your cake will be light; only, after soda is added, the
baking should begin forthwith.
White Fruit Cake.
One pound of butter, one pound of flour, one pound
and a quarter of sugar, one dozen eggs, three pounds
of citron chopped fine, two small cocoa-nuts, peeled and
grated, two pounds of almonds (weighed before shelling),
blanched and pounded, one wineglass of brandy, one of
wine, three teaspoonf uls of cinnamon, two teaspoonfuls of
mace (measured before they are ground), one nutmeg✪ White Fruit Cake.
Jackson Cake.
One pound of pulverized sugar, four cups (half a pint)
of flour, one cup of butter, one cup of sour cream, six
eggs, one teaspoonful of soda. If you have no sour
cream, use two teaspoonfuls of cream of tartar✪ Jackson Cake in con-
junction with the soda and sweet milk ; mix the butter,
sugar, and yolks of eggs well ; beat the whites to a stiff
froth, and mix them with the flour gradually, beating all
the while ; flavor with lemon, and bake in a pan two or
three inches thick.
Lee Cake.
Ten eggs, one pound of sugar, half a pound of flour✪ Lee Cake.
After beating very lightly, and mixing just as directed
186 VIRGINIA COOKERY-BOOK.
for sponge-cake, flavor with the juice and grated rind of
a lemon ; take the whites of two eggs and make into an
icing, with one pound of pulverized white sugar, flavoring
strongly with the juice of an orange, and a little bit of
the grated rind ; bake the cake thin, in fine tin plates ;
place one in a dessert-dish ; cover with a layer of the
icing, and so continue until the pile is complete. Let
the last layer be icing, of course.
Composition Cakb.
This recipe was brought from the eastern shore of
Virginia nearly fifty years ago, and is one of the best, as
well as cheapest, that can be used in a family. It never
fails, if at all carefully prepared, and makes a delightful
pudding, if served hot with sauce. One pound and three-
quarters of flour, one pound and a quarter of brown or
white sugar, three - quarters of a pound of butter, four
eggs, one pound and a half of raisins or currants, one
nutmeg, one pint of milk, one teaspoonf ul of soda.
Snow-mountain Cake.
Cream until very light half a pint of butter; add slow-
ly, stirring all the time, a pint of pulverized white sugar,
and when the mixture is light add half a pint of new
milk, in which a teaspoonf ul of soda has been dissolved;
when well mixed, the yolks of five eggs ; rub thoroughly
into a heaping quart of flour sifted two teaspoonfuls of
cream of tartar, and stir in the butter, alternating with
the beaten whites of three of the eggs, reserving the
other two for the icing. Either bake in three pans or
six round 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
VrnQUHA COOKERY-BOOK, 187
layer of cake and icing put grated cocoa-nut an inch'
in depth, and finish with it at the top. The desiccated
cocoa-nut will answer, but the freshly-grated nut, partly
dried, is much better.
HOMB 61NGEBBBEAD, No. 1.
To three quarts of flour put one pound of butter and
three eggs, three pints of molasses, and three teaspoonfuls
of pearlash dissolved in half a teacupful of sour cream or
buttermilk, three table-spoonfuls of ginger. Cakes made
by this recipe are better when poured in shallow pans,
and cut into rectangular pieces when done, than when
rolled out and cut in shapes. ✪ Composition Cake
Page 89 · 7 recipe records on this page
Presented as published in 1884. 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
A Cheaper but Good Fruit Cake.
One pound of flour, three-quarters of a pound of sugar, half a pound of butter, one pound of raisins, one pound of currants, half a pound of citron, one teaspoonful of mace, one nutmeg, five eggs, one even teaspoonful of soda, half a pint of sour milk ; flour the fruit well, cream the butter, and beat the eggs light, separately, and, no matter in what order you may put in the ingredients, your cake will be light; only, after soda is added, the baking should begin forthwith.
White Fruit Cake.
One pound of butter, one pound of flour, one pound and a quarter of sugar, one dozen eggs, three pounds of citron chopped fine, two small cocoa-nuts, peeled and grated, two pounds of almonds (weighed before shelling), blanched and pounded, one wineglass of brandy, one of wine, three teaspoonfuls of cinnamon, two teaspoonfuls of mace (measured before they are ground), one nutmeg.
Jackson Cake.
One pound of pulverized sugar, four cups (half a pint) of flour, one cup of butter, one cup of sour cream, six eggs, one teaspoonful of soda. If you have no sour cream, use two teaspoonfuls of cream of tartar in conjunction with the soda and sweet milk ; mix the butter, sugar, and yolks of eggs well ; beat the whites to a stiff froth, and mix them with the flour gradually, beating all the while ; flavor with lemon, and bake in a pan two or
three inches thick.
Lee Cake.
Ten eggs, one pound of sugar, half a pound of flour. After beating very lightly, and mixing just as directed
for sponge-cake, flavor with the juice and grated rind of a lemon ; take the whites of two eggs and make into an icing, with one pound of pulverized white sugar, flavoring strongly with the juice of an orange, and a little bit of the grated rind ; bake the cake thin, in fine tin plates ; place one in a dessert-dish ; cover with a layer of the icing, and so continue until the pile is complete. Let the last layer be icing, of course.
Composition Cake.
This recipe was brought from the eastern shore of Virginia nearly fifty years ago, and is one of the best, as well as cheapest, that can be used in a family. It never fails, if at all carefully prepared, and makes a delightful pudding, if served hot with sauce.One pound and three-quarters of flour, one pound and a quarter of brown or white sugar, three - quarters of a pound of butter, four eggs, one pound and a half of raisins or currants, one nutmeg, one pint of milk, one teaspoonful of soda.
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, in which a teaspoonf ul of soda has been dissolved; when well mixed, the yolks of five eggs ; rub thoroughly into a heaping quart of flour sifted two teaspoonfuls of cream of tartar, and stir in the butter, alternating with the beaten whites of three of the eggs, reserving the other two for the icing. Either bake in three pans or six round jelly-plates ; in the latter case put a chocolate icing between the layers of three of the cakes, and for the other three use the beaten whites of the two eggs, adding four teaspoonfuls of fine powdered sugar ; on top of each
Virginia Cookery-Book, 187
layer of cake and icing put grated cocoa-nut an inch' in depth, and finish with it at the top. The desiccated cocoa-nut will answer, but the freshly-grated nut, partly dried, is much better.
Home Gingerbread, No. 1.
To three quarts of flour put one pound of butter and three eggs, three pints of molasses, and three teaspoonfuls of pearlash dissolved in half a teacupful of sour cream or buttermilk, three table-spoonfuls of ginger. Cakes made by this recipe are better when poured in shallow pans, and cut into rectangular pieces when done, than when rolled out and cut in shapes.
Records on this page
A Cheap but Good Fruit CakeWhite Fruit CakeHome Gingerbread, No. 1Jackson CakeLee CakeComposition CakeSnow-mountain Cake