After ten minutes, glaze it
with one egg-white which has been beaten in a bowl with four ounces of
extra fine sugar, using the spatula; use a knife to apply the glazing.
Now lay the cake in a warm place to dry for two hours. Then beat up
the white of an egg with four ounces of extra fine sugar for ten minutes,
and glaze the cake as before, evenly all around, and lay aside for two
hours more. After it is thoroughly dried, lay it on a round wooden board,
with a fancy paper over, two inches wider than the board. Procure a
fancy wedding-bell, with a miniature bride and groom standing under, lay
it in the centre of the cake, fastening it on with glace royale (No. 1206),
pressing it through a paper cornet with a fancy tube. Decorate the sur-
face of the cake with ornaments made of the glace; also a fancy border
around the edge and base. Let it dry slightly for two hours, and it is
ready for use.
1195. Sponge Cake. — Put into a copper basin half a pound of pow-
dered sugar. Break in seven whole eggs, and grate in the rind of half a
lemon. Beat well together with the wire whip for one minute ; then
place it on a slow fire and heat it slightly, stirring it sharply and continu-
ally. Take it from the fire, and beat it well until thoroughly cold. Re-
move the whip, and with a skimmer mix in carefully and slowly half a
pound of well-sifted flour; two minutes and a half will be sufficient. But-
ter the interior of a one-quart, round cake-mold✪ Sponge Cake, and line it with paper,
keeping it an inch and a half higher than the mold. Then fill it with the
preparation, and bake for one hour and fifteen minutes in a moderate
oven. Let it cool thoroughly for two hours; unmold, place it on a pastry
wire-grate, and glaze it the same as for vanilla eclairs (No. 1245). Deco-
rate artistically with a glace royale (No. 1206), arranging it in any desired
fanciful design. Serve on a dessert-dish covered with a fancy paper.
1196. Waffles, with Sugar.— Put in a vessel three ounces of powdered
sugar, one pound of flour, three raw eggs, three ounces of melted butter;
mix all well together with a spatula for five minutes. Add a pint and a
half of sweet cream✪ Waffles with Sugar, and mix again well for two minutes. Have your
344
THE TABLE.
waffle-iron hot on both sides, and on a clear fire. Grease with melted
butter, using a feather for the purpose, and drop into each of the holes
two tablespoonfuls of the paste. Bake two minutes on each side, and if
they have not a good golden color bake one minute longer on each side.
Heap them as fast as cooked on a hot dessert-dish. When all are done,
besprinkle plentifully with powdered sugar, and serve very hot.
The table
1889Page 286 · 2 recipe records on this page
Presented as published in 1889. 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
After ten minutes, glaze it with one egg-white which has been beaten in a bowl with four ounces of extra fine sugar, using the spatula; use a knife to apply the glazing. Now lay the cake in a warm place to dry for two hours. Then beat up the white of an egg with four ounces of extra fine sugar for ten minutes, and glaze the cake as before, evenly all around, and lay aside for two hours more. After it is thoroughly dried, lay it on a round wooden board, with a fancy paper over, two inches wider than the board. Procure a fancy wedding-bell, with a miniature bride and groom standing under, lay it in the centre of the cake, fastening it on with glace royale (No. 1206), pressing it through a paper cornet with a fancy tube. Decorate the surface of the cake with ornaments made of the glace; also a fancy border around the edge and base. Let it dry slightly for two hours, and it is ready for use.
1195. Sponge Cake. — Put into a copper basin half a pound of powdered sugar. Break in seven whole eggs, and grate in the rind of half a lemon. Beat well together with the wire whip for one minute ; then place it on a slow fire and heat it slightly, stirring it sharply and continually. Take it from the fire, and beat it well until thoroughly cold. Remove the whip, and with a skimmer mix in carefully and slowly half a pound of well-sifted flour; two minutes and a half will be sufficient. Butter the interior of a one-quart, round cake-mold, and line it with paper, keeping it an inch and a half higher than the mold. Then fill it with the preparation, and bake for one hour and fifteen minutes in a moderate oven. Let it cool thoroughly for two hours; unmold, place it on a pastry wire-grate, and glaze it the same as for vanilla eclairs (No. 1245). Decorate artistically with a glace royale (No. 1206), arranging it in any desired fanciful design. Serve on a dessert-dish covered with a fancy paper.
1196. Waffles, with Sugar.— Put in a vessel three ounces of powdered sugar, one pound of flour, three raw eggs, three ounces of melted butter; mix all well together with a spatula for five minutes. Add a pint and a half of sweet cream, and mix again well for two minutes. Have your
waffle-iron hot on both sides, and on a clear fire. Grease with melted butter, using a feather for the purpose, and drop into each of the holes two tablespoonfuls of the paste. Bake two minutes on each side, and if they have not a good golden color bake one minute longer on each side. Heap them as fast as cooked on a hot dessert-dish. When all are done, besprinkle plentifully with powdered sugar, and serve very hot.
Records on this page
Sponge CakeWaffles with Sugar