Lady Fingers. — Beat the yolks of four eggs with a quarter of a
pound of sugar till smooth and light; whisk the whites of the eggs,
and add to these and sift in a quarter of a pound of flour✪ Lady Fingers; make into
a smooth paste, and lay on buttered paper in the size and shape the
cakes are required; bake quickly; while hot, press two of the cakes
into one on the flat side.
Jumbles. — Ten cups of flour, two teaspoonfuls of soda, three of
cream of tartar, one-half cup of sweet milk; sift soda or cream of
tartar into the flour; mix it well; beat eight eggs very light, adding
four cups of sugar to the eggs, two cups of butter into the flour, and
flavor to taste✪ Jumbles; pour in eggs, sugar and milk; mix up quickly with
the hand; roll out thin, cut and bake nicely, and you will have ex-
cellent small cakes.
Pound Cake. — One pound of butter, one pound and a quarter of
flour, one pound of pounded loaf-sugar, one pound of currants, nine
eggs, two ounces of candied peel, half an ounce of citron, half an
ounce of sweet almonds; when liked, a little pounded mace✪ Pound Cake. Work
the butter to a cream; dredge in the flour; add the sugar, currants,
candied peel, which should be cut into neat slices, and the almonds,
which should be blanched and chopped, and mix all these well to-
gether; whisk the eggs, and let them be thoroughly blended with
the dry ingredients; beat the cake well for twenty minutes, and put
it into a round tin, lined at the bottom and sides with a strip of
white, buttered paper. Bake it from one and a half to two hours,
and let the oven be well heated when the cake is first put in, as, if
this is not the case, the currants will all sink to the bottom of it. To
make this preparation light, the yolks and whites of the eggs should
be beaten separately, and added separately to the other ingredients.
A glass of wine is sometimes added to the mixture; but this is
scarcely necessary, as the cake will be found quite rich enough with-
out it. Cook one and a half to two hours.
COOKERY RECIPES. 535
Macaroons. — Half a pound of sweet almonds, half" a pound of
sifted loaf-sugar, the whites of three eggs, wafer-paper. Blanch, skin
and dry the almonds, and pound them well with a little orange-flower
water or plain water; then add to them the sifted sugar and the
whites of the eggs, which should be beaten to a stiff froth, and mix
all the ingredients well together. When the paste looks soft, drop it
at equal distances from a biscuit-syringe on to sheets of wafer-paper ;
put a strip of almond on the top of each; strew some sugar over, and
bake the macaroons in rather a slow oven, of a light-brown color.
When hard and set they are done, and must not be allowed to get
very brown, as that would spoil their appearance. If the cakes,
when baked, appear heavy, add a little more white of egg, but let
this always be well whisked before it is added to the other ingredi-
ents. Cook from fifteen to twenty minutes, in a slow oven.
Cookies (i). — One teacup of butter, two teacups of sugar, half a
teaspoonful of soda, and one of cream of tartar, three eggs, flour
enough to roll; flavor with cinnamon and lemon.
Cookies (2). — One cup of butter, two cups of sugar, one egg, a
small nutmeg, one teaspoonful of saleratus, one cup of milk; flour
enough to roll out thin.
Page 346 · 3 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
Lady Fingers. — Beat the yolks of four eggs with a quarter of a pound of sugar till smooth and light; whisk the whites of the eggs, and add to these and sift in a quarter of a pound of flour; make into a smooth paste, and lay on buttered paper in the size and shape the cakes are required; bake quickly; while hot, press two of the cakes into one on the flat side.
Jumbles. — Ten cups of flour, two teaspoonfuls of soda, three of cream of tartar, one-half cup of sweet milk; sift soda or cream of tartar into the flour; mix it well; beat eight eggs very light, adding four cups of sugar to the eggs, two cups of butter into the flour, and flavor to taste; pour in eggs, sugar and milk; mix up quickly with the hand; roll out thin, cut and bake nicely, and you will have excellent small cakes.
Pound Cake. — One pound of butter, one pound and a quarter of flour, one pound of pounded loaf-sugar, one pound of currants, nine eggs, two ounces of candied peel, half an ounce of citron, half an ounce of sweet almonds; when liked, a little pounded mace. Work the butter to a cream; dredge in the flour; add the sugar, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all these well together; whisk the eggs, and let them be thoroughly blended with the dry ingredients; beat the cake well for twenty minutes, and put it into a round tin, lined at the bottom and sides with a strip of white, buttered paper. Bake it from one and a half to two hours, and let the oven be well heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it. To make this preparation light, the yolks and whites of the eggs should be beaten separately, and added separately to the other ingredients. A glass of wine is sometimes added to the mixture; but this is scarcely necessary, as the cake will be found quite rich enough without it. Cook one and a half to two hours.
Macaroons. — Half a pound of sweet almonds, half a pound of sifted loaf-sugar, the whites of three eggs, wafer-paper. Blanch, skin and dry the almonds, and pound them well with a little orange-flower water or plain water; then add to them the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients well together. When the paste looks soft, drop it at equal distances from a biscuit-syringe on to sheets of wafer-paper ; put a strip of almond on the top of each; strew some sugar over, and bake the macaroons in rather a slow oven, of a light-brown color. When hard and set they are done, and must not be allowed to get very brown, as that would spoil their appearance. If the cakes, when baked, appear heavy, add a little more white of egg, but let this always be well whisked before it is added to the other ingredients. Cook from fifteen to twenty minutes, in a slow oven.
Cookies (i). — One teacup of butter, two teacups of sugar, half a teaspoonful of soda, and one of cream of tartar, three eggs, flour enough to roll; flavor with cinnamon and lemon.
Cookies (2). — One cup of butter, two cups of sugar, one egg, a small nutmeg, one teaspoonful of saleratus, one cup of milk; flour enough to roll out thin.
Records on this page
Lady FingersJumblesPound Cake