Cream the butter ; add the sugar, yolks of the eggs,
wine, brandy, whites of the eggs, and the flour. Put citr-
rants into one fourth of the dough, and almonds^ blanched
and pounded in rose water., into another part ; leave the
remainder plain. Fill very small round tins three quarters
full. Into half of those containing the plain dough put
small pieces of citron., three in each, inserting the citron
upright a little way into the dough. Sift sugar over the
tops of those containing the citron and almond before put-
ting them into the oven. Bake twenty minutes. Frost
the plain and currant cakes. Pound cake is lighter when
baked in small cakes than in loaves.
Wedding Cake.
1 pound butter.
1 pound sugar.
12 eggs.
1 pound flour.
2 teaspoonfuls each of cinnamon
and mace.
1 teaspoonful each of nutmeg and
allspice. '
Line the pans with three thicknesses of paper ; butter
the top layer. Seed and chop the raisins ; wash and dry
^2 teaspoonful cloves.
2 pounds raisins.
2 pounds currants.
1 pound citron.
1 pound almonds.
1 wineglass brandy.
1 lemon✪ Wedding Cake.
384
The Boston Cook Book,
the currants (see page 435) ; cut the citron in uniform
slices, about one eighth of an inch thick ; blanch the
almonds and chop fine. Mix all the fruit but the citron
with enough of the flour to coat it thoroughly. Mix
the spices with the sugar. Cream the butter ; add the
sugar, beaten yolks, beaten whites, lemon rind and juice,
brand}^, flour, and fruit, except the citron. Put a layer
of dough half an inch deep in the pan, then spread evenly
with the citron, then another laj'er of dough and citron ;
repeat till the materials are all used. Have dough for the
top la3^er. As this cake does not rise much in baking, the
pans may be at least two thirds full. Bake in two large,
deep, oblong pans three hours, in a moderate oven.
Frosting.
Plain Frosting, ■ — White of one egg^ one teaspoonful
of lemon juice^ and one scant cup of poiodered sugar✪ Plain Frosting. Put
the egg and lemon juice in a bowl, and stir the sugar in
gradualh^ Then beat, not stir, all together five minutes.
Soiled Icing. — One cup of granulated sugar one third
of a cup of boiling water ^ lohite of one egg., and one salt-
spoonful of cream of tartar. Boil the sugar and water
without stirring, until the s3Tup taken up on a skewer will
"thread" or "rope." When it is nearly at that point,
beat the egg stiff, add the cream of tartar, and pour the
boiling syrup over the egg in a fine stream, beating well.
When it thickens and is perfectly smooth, pour it over the
cake. It hardens quickl}', and should be put on the cake
before it stiffens enough to drop.
Golden Frosting. — Beat the yolks of eggs and stir in
poicdered sugar till stiff enough to spread, not to run.
Flavor with vanilla or wine.
Ornamental Frosting, — Whites of three eggs., three
cups of confectioner''s sugar., sifted, and three teaspoon-
fuls of lemon juice. Put the eggs in a large bowl ;
sprinkle with three teaspoonfuls of the sugar. Beat with
a perforated wooden spoon, adding three teaspoonfuls of
The Boston Cook Booh.
385
Page 225 · 3 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
Cream the butter ; add the sugar, yolks of the eggs, wine, brandy, whites of the eggs, and the flour. Put citrrants into one fourth of the dough, and almonds, blanched and pounded in rose water, into another part ; leave the remainder plain. Fill very small round tins three quarters full. Into half of those containing the plain dough put small pieces of citron., three in each, inserting the citron upright a little way into the dough. Sift sugar over the tops of those containing the citron and almond before putting them into the oven. Bake twenty minutes. Frost the plain and currant cakes. Pound cake is lighter when baked in small cakes than in loaves.
Wedding Cake.
1 pound butter. 1 pound sugar. 12 eggs.
1 pound flour.
2 teaspoonfuls each of cinnamon
and mace. 1 teaspoonful each of nutmeg and allspice. '
Line the pans with three thicknesses of paper ; butter the top layer. Seed and chop the raisins ; wash and dry
^2 teaspoonful cloves. 2 pounds raisins. 2 pounds currants. 1 pound citron. 1 pound almonds. 1 wineglass brandy. 1 lemon.
The Boston Cook Book,
the currants (see page 435) ; cut the citron in uniform slices, about one eighth of an inch thick ; blanch the almonds and chop fine. Mix all the fruit but the citron with enough of the flour to coat it thoroughly. Mix the spices with the sugar. Cream the butter ; add the sugar, beaten yolks, beaten whites, lemon rind and juice, brandy, flour, and fruit, except the citron. Put a layer of dough half an inch deep in the pan, then spread evenly with the citron, then another layer of dough and citron ; repeat till the materials are all used. Have dough for the top layer. As this cake does not rise much in baking, the pans may be at least two thirds full. Bake in two large, deep, oblong pans three hours, in a moderate oven.
Frosting.
Plain Frosting, ■ — White of one egg, one teaspoonful of lemon juice, and one scant cup of powdered sugar. Put the egg and lemon juice in a bowl, and stir the sugar in gradually Then beat, not stir, all together five minutes.
Soiled Icing. — One cup of granulated sugar, one third of a cup of boiling water, white of one egg, and one saltspoonful of cream of tartar. Boil the sugar and water without stirring, until the syrup taken up on a skewer will "thread" or "rope." When it is nearly at that point, beat the egg stiff, add the cream of tartar, and pour the boiling syrup over the egg in a fine stream, beating well. When it thickens and is perfectly smooth, pour it over the cake. It hardens quickly, and should be put on the cake before it stiffens enough to drop.
Golden Frosting. — Beat the yolks of eggs and stir in powdered sugar till stiff enough to spread, not to run. Flavor with vanilla or wine.
Ornamental Frosting, — Whites of three eggs, three cups of confectioner's sugar, sifted, and three teaspoonfuls of lemon juice. Put the eggs in a large bowl ; sprinkle with three teaspoonfuls of the sugar. Beat with a perforated wooden spoon, adding three teaspoonfuls of
The Boston Cook Booh.
Records on this page
Wedding CakePlain FrostingSoiled Icing