One pound eight ounces of sugar, twelve ounces
of butter, ten ounces of flour, ten ounces of corn-
starch, twenty-two eggs, orange flower flavor✪ Spanish Cake.
PAUL RICHARDS- BOOK OF BREADS, CAKBS, PASTRIES, ICES AND SWEETMEATS. 2g
Separate the eggs; sift flour and cornstarch to-. Sift the soda and cream of tartar in the flour
gether. Cream bntter, sugar and yolks same as (use a strong cake flour, or half spring and half
for Pound Cake; leave out eight ounces of the winter). Mix and bake same as No. 238.
sugar; beat the whites firm and add the sugar 240. LADY CAKES NO. 3.
same way as for a meringue. Mix both parts to- One pound eight ounces of sugar, one pound
gether and add the flour and starch. Bake in a two ounces of butter, one and one-half pints whites
slow heat as for Pound Cakes. When done, let of eggs, one and one-half pounds of flour, one-
cool and ice with the almond icing; let dry and eighth of an ounce of soda, one-quarter of an
ice with a pink fondant, flavor with rose or mar- ounce of cream of tartar, flavor rose and almond,
aschino, and sprinkle with chopped pistachio nuts. Bake same as Pound Cake.
236.— SPONGE POUND CAKE. 241.— LADY CAKES NO. 4.
One pound of sugar, one pound of butter, one Xwo pounds of sugar, one and one-half pounds
pound of flour, two ounces of cornstarch, pinch of white butter, two pounds of flour, four ounces
ol baking powder, sixteen eggs, the grated rind of cornstarch, one quart of whites of eggs, half a
of one lemon, little mace. teaspoon of baking powder, flavor rose and al-
Sif t powder in the flour and starch; separate mond.
the eggs, rub the yolks with the butter and sugar; Cream sugar and butter with half of the whites,
beat the whites firm and mix. Add the flour, and mix with the flour; then draw in the other
draw it in lightly but fully, and bake in 300 de- whites beaten to a firm froth. Mix them in well,
grees Fahrenheit. Bake in medium heat of 250 to 300 degrees
237.— SPONGE POUND CAKE NO. a. Fahrenheit.
One pound four ounces of powdered sugar, one 242. — SILVER CAKE,
pound four ounces of butter, ten whole eggs, One pound four ounces of sugar, twelve ounces
twelve yolks, one pound of flour, four ounces of of butter, three-quarters of a pint of whites of
cornstarch, the grated rind of one lemon, a half eggs, three-quarters of a pint of milk, one and
teaspoon of mace. one-half pounds of flour, one ounce of baking
Sift the flour and starch together; put the eggs, powder,
yolks and sugar in a basin or kettle, and beat on a Cream same as for Pound Cake. Sift the
slow fire till warm, not hot. Take oft and beat powder in the flour and mix like New York Pound
till light and foamy, which will take about thirty Cake (No. 228). Bake in 300 to 350 degrees Fahr-
minutes or more. Add the flavor, mix in the enheit.
flour and, last, the melted butter. Put in the This mixture may be used for Loaf, Marble or
paper lined pans and bake in a medium heat of Layer cakes,
about 300 to 350 degrees Fahrenheit. 243.— SILVER CAKE NO. 2.
«*» One and one- half pounds of sugar, one potmd
WHITE CAKES. of butter, three-quarters of a pint of whites of
238. LADY CAKE. eggs, three-quarters of a pint of milk, two pounds
Three pounds four ounces of powdered sugar of flour, a half ounce of baking powder. Add
(or very fine granulated), three pounds of white flavor and mis like No. 242.
bntter, three pints of whites of eggs, one pound of • •
strong flour, three pounds of cake flour, one SPONGE CAKES.
ounce cf baking powder, flavor of vanilla and 244.— BUTTER SPONGE CAKE,
mace, or rose. One pound of sugar, sixteen eggs, one pound of
Cream butter, two pounds of the sugar with flour, four ounces of butter, vanilla flavor,
one pint of whites; beat the other two pints to a Beat sugar and eggs on a slow fire till light and
firm froth and add the remaining sugar as for foamy; but do not let it get hot, not more than
Page 34 · 3 recipe records on this page
Presented as published in 1907. 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
One pound eight ounces of sugar, twelve ounces of butter, ten ounces of flour, ten ounces of cornstarch, twenty-two eggs, orange flower flavor.
PAUL RICHARDS- BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 2g
Separate the eggs; sift flour and cornstarch to-. Sift the soda and cream of tartar in the flour
together. Cream butter, sugar and yolks same asuse a strong cake flour, or half spring and half
for Pound Cake; leave out eight ounces of the winter). Mix and bake same as No. 238.
sugar; beat the whites firm and add the sugar 240. LADY CAKES NO. 3.
same way as for a meringue. Mix both parts to- One pound eight ounces of sugar, one pound gether and add the flour and starch. Bake in a two ounces of butter, one and one-half pints whites slow heat as for Pound Cakes. When done, let of eggs, one and one-half pounds of flour, onecool and ice with the almond icing; let dry and eighth of an ounce of soda, one-quarter of an ice with a pink fondant, flavor with rose or mar- ounce of cream of tartar, flavor rose and almond, aschino, and sprinkle with chopped pistachio nuts. Bake same as Pound Cake.
236.— SPONGE POUND CAKE. 241.— 241.— LADY CAKES NO. 4.
One pound of sugar, one pound of butter, one Xwo pounds of sugar, one and one-half pounds
pound of flour, two ounces of cornstarch, pinch of white butter, two pounds of flour, four ounces
ol baking powder, sixteen eggs, the grated rind of cornstarch, one quart of whites of eggs, half a
of one lemon, little mace. teaspoon of baking powder, flavor rose and al-
Sif t powder in the flour and starch; separate mond.
the eggs, rub the yolks with the butter and sugar; Cream sugar and butter with half of the whites,
beat the whites firm and mix. Add the flour, and mix with the flour; then draw in the other
draw it in lightly but fully, and bake in 300 de- whites beaten to a firm froth. Mix them in well,
grees Fahrenheit. Bake in medium heat of 250 to 300 degrees
237.— SPONGE POUND CAKE NO. a. Fahrenheit.
One pound four ounces of powdered sugar, one 242. — SILVER CAKE,
pound four ounces of butter, ten whole eggs, One pound four ounces of sugar, twelve ounces
twelve yolks, one pound of flour, four ounces of of butter, three-quarters of a pint of whites of
cornstarch, the grated rind of one lemon, a half eggs, three-quarters of a pint of milk, one and
teaspoon of mace. one-half pounds of flour, one ounce of baking
Sift the flour and starch together; put the eggs, powder,
yolks and sugar in a basin or kettle, and beat on a Cream same as for Pound Cake. Sift the
slow fire till warm, not hot. Take oft and beat powder in the flour and mix like New York Pound
till light and foamy, which will take about thirty Cake (No. 228). Bake in 300 to 350 degrees Fahrminutes or more. Add the flavor, mix in the enheit.
flour and, last, the melted butter. Put in the This mixture may be used for Loaf, Marble or
paper lined pans and bake in a medium heat of Layer cakes,
about 300 to 350 degrees Fahrenheit. 243.— SILVER CAKE NO. 2.
One and one- half pounds of sugar, one potmd
WHITE CAKES. of butter, three-quarters of a pint of whites of
238. LADY CAKE. eggs, three-quarters of a pint of milk, two pounds
Three pounds four ounces of powdered sugar of flour, a half ounce of baking powder. Add
(or very fine granulated), three pounds of white flavor and mis like No. 242.
bntter, three pints of whites of eggs, one pound of • •
strong flour, three pounds of cake flour, one SPONGE CAKES.
ounce cf baking powder, flavor of vanilla and 244.— BUTTER SPONGE CAKE,
mace, or rose. One pound of sugar, sixteen eggs, one pound of
Cream butter, two pounds of the sugar with flour, four ounces of butter, vanilla flavor,
one pint of whites; beat the other two pints to a Beat sugar and eggs on a slow fire till light and
firm froth and add the remaining sugar as for foamy; but do not let it get hot, not more than
Records on this page
Spanish Pound Cake No. aWine Cakes No. 2Spanish Cake