A Very Good Cheap Cake
From La cuisine creole, 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 63. The excerpt below is the record exactly as published.
One cup of butter, one and a half cups of brown sugar, one cup of milk, sweet or sour, yeast powder or soda — if yeast powder is used, put two teaspoonf uls ; if soda, put one heaping teaspoonf ul— one cup of m( lasses, four eggs, one nutmeg, one pound of raisins, five cups of flour. LA CUISINE CREOLE. 157 TBIFLES, Beat two or three fresh eggs a few mÎBUtes, add a saltspoonful of sait, and enough of sifted four to make into a stîff paste; roU very thin; eut into if:mall round eakes ; f ry in boiling lard, and sprinkle sugar over them. They are a delîcious dish for tea. A NICE MOLASSES CAKE. One cup of molasses, one and a half cups of sugar, one cup of butter, four eggs, a cup of sour milk îind heaping- spoonful of soda. If désirable, y ou may add one pound of seeded and chopped raisins, or the same of eurrants; grease the pan carefuUy as molasses cake is liable to stick, and is always more difilcult to get out of the pan than sugar cakes. You may add flour to roU it out like biscuit if you wish, or it is hetter made only as thick as pound-cake batter, and baked in a pan like that cake. Make the batter stiflf with flour, as it turns out better than when soft. SILVEE CAKE. Cream two coffee-cups of butter with two pints of fine white sugar ; add the beaten whites of eighteen eggs, and four pints of flour — one of thèse pints must be maizena or corn starch flour, as that gives a delicacy which com- mon wheat flour cannot. You must thin this mixture gradually as you beat in the flour and eggs, by pouring in two coflfee-cups of water. Flavor with almond, and bake in a large pan. fWhen you sift the flour you must add to it two teaspoonfuls of yeast powder
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Cook this with the app: pantry check, scaling, and the assistant.