1 pound of seeded raisins.
1 pound of sultanas.
% pound each of citron, figs, candied cherries,
pineapple and dates.
1 pound of flour.
1% teaspoon each of grated nutmeg, allspice,
cinnamon and cloves.
Juice and rind of 1 orange and 1 lemon✪ Fruit Cake (Mrs. J. C. Wensell).
Beat the eggs together until very light.
Cream butter and sugar, then add the ^gg, flour,
183
and spices, and give the whole a vigorous beating.
Cut fruit in small pieces, flour well, add to the
cake. Lastly add rind and juice of orange and
lemon. Stir all well together. Pour mixture in
2 round cake pans and steam five hours.
This will make two five pound cakes. If you
use liquor, add, before the fruit, one gill of
brandy.
Hot Milk Sponge Cake
(Mrs. John Schuster.)
4 eggs.
2 cups of flour.
2 cups of sugar.
2 teaspoons of baking powder.
1 cup of boiling milk✪ Hot Milk Sponge Cake.
Beat eggs very light, adding sugar gradually.
Mix baking powder with sifted flour. Add to the
eggs, and after mixing it, stir in quickly the boil-
ing milk. Bake in a moderate oven.
Ice Cream Cake
(Mrs. William KunTcle.)
2 cups of sugar.
% cup of butter.
1 cup of milk.
2 cups of flour.
3 eggs✪ Ice Cream Cake.
2 teaspoons of baking powder.
Chocolate Icing
3 squares of Hershey's chocolate.
Vs cup of water.
Boil, stirring constantly until thick. Kemove
184
from fire and cool. Add 1 egg or yolks of two,
beaten light, % of a cup of milk and 2 teaspoons
of cornstarch. Sweeten to taste. Boil again
until thick and flavor with 1 teaspoon of vanilla.
Ginger Bread
(Mrs. W. FranTcUn Butherford.)
1 cup of sugar.
1 cup of lard, or butter and lard mixed.
1 cup of sour cream.
1 cup of New Orleans molasses.
3% cups of flour.
2 eggs.
1 small tablespoon of soda.
1 tablespoon each of ginger and cinnamon.
'% teaspoon of cloves✪ Ginger Bread.
Bake in a slow oven about half an hour.
Irish Rag Cake
(Mrs. Harry Fitting.)
3 cups of sugar.
1 cup of butter.
3 cups of flour.
1 cup of sweet milk.
6 eggs (whites).
3 teaspoons of baking powder✪ Irish Rag Cake.
Bake in layers in moderate oven.
Layer Fruit Cake
(Mrs. Joshua E. Butherford.)
1 cup of butter.
2 cups of brown sugar.
1 cup of molasses.
185
1 cup of coffee.
4% cups of flour✪ Layer Fruit Cake.
2 teaspoons each of soda, cinnamon, cloves and
mace.
1 pound each of raisins and currants.
14 pound of citron.
Bake in layers or a loaf.
Liverpool Cake
(Miss Matilda Elder.)
1 pound of flour.
1 pound of sugar.
% pound of butter.
4 eggs (beat without separating).
1 cupful of sweet milk.
3 level teaspoons of baking powder.
When the mixture is ready to put in the oven,
stir in very lightly the baking powder.
Nut Cake
(Mrs. Thomas Smallwood.)
2 cups of sugar.
% cup of butter.
3 eggs.
1 cup of cream.
3% cups of flour.
2 teaspoons of baking powder.
1 large cup of chopped nuts.
Bake in a loaf about % of an hour.
Old Fashioned Pound Cake
(Miss Margaret S. Rutherford.)
1 pound pulverized sugar.
1 pound of butter.
186
15 ounces of flour.
10 eggs.
1% tablespoons of brandy.
Cream the butter and sugar, add the yolks of
the eggs, well beaten, then the brandy. Sift the
flour three times, sifting it the last time into the
batter alternately with the stiffly beaten whites
of the eggs. Grease and line a Turk's head pan,
with paper, using two layers of paper for the
bottom of the pan. Pour the batter into it and
bake in a moderate oven, 1% hours. Keep the
cake covered with paper while baking. ✪ Liverpool Cake
Page 66 · 18 recipe records on this page
Presented as published in 1913. 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
1 pound of seeded raisins.
1 pound of sultanas.
% pound each of citron, figs, candied cherries, pineapple and dates.
1 pound of flour.
1% teaspoon each of grated nutmeg, allspice, cinnamon and cloves.
Juice and rind of 1 orange and 1 lemon.
Beat the eggs together until very light. Cream butter and sugar, then add the egg, flour,
and spices, and give the whole a vigorous beating. Cut fruit in small pieces, flour well, add to the cake. Lastly add rind and juice of orange and lemon. Stir all well together. Pour mixture in 2 round cake pans and steam five hours.
This will make two five pound cakes. If you use liquor, add, before the fruit, one gill of brandy.
Hot Milk Sponge Cake
(Mrs. John Schuster.)
4 eggs.
2 cups of flour.
2 cups of sugar.
2 teaspoons of baking powder.
1 cup of boiling milk.
Beat eggs very light, adding sugar gradually. Mix baking powder with sifted flour. Add to the eggs, and after mixing it, stir in quickly the boiling milk. Bake in a moderate oven.
Ice Cream Cake
(Mrs. William KunTcle.)
2 cups of sugar. % cup of butter.
1 cup of milk.
2 cups of flour.
3 eggs.
2 teaspoons of baking powder.
Chocolate Icing
3 squares of Hershey's chocolate. Vs cup of water.
Boil, stirring constantly until thick. Remove
from fire and cool. Add 1 egg or yolks of two, beaten light, % of a cup of milk and 2 teaspoons of cornstarch. Sweeten to taste. Boil again until thick and flavor with 1 teaspoon of vanilla.
Ginger Bread
(Mrs. W. Franklin Rutherford.)
1 cup of sugar.
1 cup of lard, or butter and lard mixed.
1 cup of sour cream.
1 cup of New Orleans molasses. 3% cups of flour.
2 eggs.
1 small tablespoon of soda.
1 tablespoon each of ginger and cinnamon.
'% teaspoon of cloves.
Bake in a slow oven about half an hour.
Irish Rag Cake
(Mrs. Harry Fitting.)
3 cups of sugar. 1 cup of butter. 3 cups of flour.
1 cup of sweet milk.
6 eggs (whites).
3 teaspoons of baking powder.
Bake in layers in moderate oven.
Layer Fruit Cake
(Mrs. Joshua E. Butherford.)
1 cup of butter.
2 cups of brown sugar. 1 cup of molasses.
1 cup of coffee. 4% cups of flour.
2 teaspoons each of soda, cinnamon, cloves and mace.
1 pound each of raisins and currants. 14 pound of citron. Bake in layers or a loaf.
Liverpool Cake
(Miss Matilda Elder.)
1 pound of flour.
1 pound of sugar.
% pound of butter.
4 eggs (beat without separating).
1 cupful of sweet milk.
3 level teaspoons of baking powder.
When the mixture is ready to put in the oven, stir in very lightly the baking powder.
Nut Cake
(Mrs. Thomas Smallwood.)
2 cups of sugar. % cup of butter.
3 eggs.
1 cup of cream. 3% cups of flour.
2 teaspoons of baking powder. 1 large cup of chopped nuts. Bake in a loaf about % of an hour.
Old Fashioned Pound Cake
(Miss Margaret S. Rutherford.)
1 pound pulverized sugar. 1 pound of butter.
15 ounces of flour.
10 eggs.
1% tablespoons of brandy.
Cream the butter and sugar, add the yolks of the eggs, well beaten, then the brandy. Sift the flour three times, sifting it the last time into the batter alternately with the stiffly beaten whites of the eggs. Grease and line a Turk's head pan, with paper, using two layers of paper for the bottom of the pan. Pour the batter into it and bake in a moderate oven, 1% hours. Keep the cake covered with paper while baking.
Records on this page
Fruit Cake (Mrs. J. C. Wensell)Hot Milk Sponge CakeIce Cream CakeGinger BreadIrish Rag CakeIrish Rag CakeOrange CakeLayer Fruit CakeNut CakeHermitsWhite Loaf CakeLayer Fruit CakeLiverpool CakeGinger CrackersDrop Ginger CakesCrullersOld Fashioned Pound CakeNut Macaroons