Another Silver Cake
From The economical cook book, 1905
Serves 10
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 112. The excerpt below is the record exactly as published.
a teaspoonful of cream of tartar in the flour, half a teaspoonful of soda in the milk. Mix like pound-cake, add soda and milk last. Bake in shallow tins or a round pan ; test with a broom splint. When it does not stick, the cake is done Chocolate-cake. One cup of butter, two of sugar, three of flour, four eggs, and a cup three-quarters foil of grated chocolate. Stir the butter and sugar to a cream, add the beaten yolks of the eggs, bea^ well, then the whites beaten to a stiff firoth alternately with the flour ; beat very hard, stir in the chocolate, and bake in one large cake or in square tin pans. Sice-cake. One pound of rice-flour, one of sugar, half a pound of butter, nine eggs, a wine-glass of rose-water, peel of a lemon grated, two even teaspoons of cream of tartar, one the same of soda. Mix like pound-cake \ cream of tartar dry in the flour, and the soda m a teaspoonful of hot water just as you put it in the pans. Bake like pound-cake or in fiat sqrtfire tins. 232 COOKBBT FROM EXPERIENCE. Snowflake-eake. One scant cap of batter, two cups of sugar, one of sweet milk^ one of com-staroh, two of flour, one and a half teaspoons of cream of tartar, three-quarters of a teaspoonful of soda and the whites of seven eggs. Stir the butter and sugar to a oream, add the whites of the eggs, then the corn-staroh; beat all well to- gether, then stir in the flour with the cream of tartar in it dry, then the milk with the soda dissolved in it. Bake like pound- cake or in shallow tins. * White Cup-cake. One cup of fresh butter, two cups of powdered sugar, four of sifted flour^ and a large ooffeecup of rich cream. Beat the whites only of five eggs to a stiff firoth, stir the butter and sugar to a cream, add the eggs, then the cream, a half of a small nutmeg grated, and the rind of a fresh lemon. Stir the butter and sugar to a cream, add the lemon and nutmeg, then the oream, the flour alternately with the whites of eggs, last a tea- spoonful of saleratus or soda dissolved in a teaspoonful of hot water. Bake in shallow pans or in a large cake. By adding the yolks of the eggs to this recipe you have a fine cream-cake. * White Almond-cake. Two cups of sugar, one of cream, whites of four eggs, a tea- spoon of cream of tartar and half an one of soda, flour as stiff as pound-cake, a teaspoonful of extract of almond. Stir the butter and sugar to a cream, add the whites of the eggs, then the ex- tract, flour, and last the cream of tartar beaten well in dry, and the soda dissolved in a very little hot water. Bake all in one or in square tins. Black Cake. Three cups of molasses, one of butter, one of cream, four eggBi six cups of flour, a tablespoonful of ginger, and a teaspoonM of soda. Beat all well together, soda and cream last. Bake in Turk's head. CAKE. 238 * Delicate Cake. One oup of butter, three of sugar, one of cream, and four of flour, the whites of ten eggs beaten to a stiff froth ; flavor with the grated peel of half a lemon, two teaspoonsful of cieam of tartar and one of soda. Stir the butter and sugar to a cream, add the lemon, the whites of the eggs, then the flour with the cream of tartar sifted through it, and last the cream with the soda dissolved in it. Bake in shallow tins or all in one like pound-cake. Hyde Park Cake. Three eggs beaten separately, two cups of sugar, one of sweet milk, one of butter, a teaspoonM of soda, and two of cream of tartar sifted in three cups of flour. Stir the butter and sugar to a cream, add the yolks of the eggs, the peel of a lemon grated, then the flour and whites of the eggs alternately, then the milk with the soda in it. Bake in square tins. * West Philadelphia Cake. One cup of butter, one and a half of sugar, three cups of flour, three eggs beaten separately, one cup of cream, two tea spoons of cream of tartar, one of soda. Stir the butter and sugar to a cream, flavor with lemon-peel, a little grated nutmeg, and a pinch of cinnamon; add the eggs, then the cream, then the flour with the cream of tartar in it, and last the soda dis- solved in a very little hot water. Bake in square pans. A Good Cup-cake. Three cups of sugar, one of butter stirred to a cream with the sugar, five eggs beaten light and added, a cup of sour cream, five cups of flour, a grated nutmeg, and last a teaspoonful of sale- ratus or soda dissolved in a teaspoonful of hot water. You ma^ add firuit, if you choose. Bake in shallow pans or tins. Soda-cake. One teacup of white sugar, a heaping tablespoonfrd of butter, one egg, two cups of flour, and a small cup of milk. Stii 284 COOKERY FROM EXPERIENCE. together the batter, sugar and egg ; beat them light; flaTor to /our taste ; then add the flour with two small even teaspoons of oream of tartar in it, and last the milk with a small teaspoon of 9oda dissolved in it. Bake in square fiat tins. Jackson Cake. One pound of sugar, half a pound of butter, half a pint of rich oream, one pound of flour, and five eggs beaten separately Stir the butter and sugar together, add the eggs, fiavor to youx taste, then the cream and fiour alternately; beat very light Bake in square tins, or all in one. * Gold Cake. The yolks of eight eggs, one cup of sugar, three-quarters of a dup of butter, two of fiour, half a teaspoonful of soda, a tea- spoonM of cream of tartar. Mix like pound-cake— cream of tartar dry in the flour, the soda last in a teaspoonful of hot water. Bake immediately. Flavor with orange or lemon-peel grated. * Silver Cake. Two cups of sugar, three-quarters of a cup of butter, one of oream, four of flour, the whites of four eggs, two teaspoons of cream of tartar and one of soda. Mix the same as gold-cake ; put the cream in last, with the soda dissolved in it Oold-and-Silver Cake. One pound of butter, the same of sugar, the same of flour ; divide them — use half for the gold and half for the silver — ^the yolks of eight eggs for the gold, flavored with the juice and grated rind of a lemon — ^the whites of the eggs for the silver- cake, flavored with extract of bitter almond or peach-water. Another Silver Cake. Two cups of sugar, two and a half cups of flour, half a cup of butter, three-quarters of a cup of creum, half a teaspoonful of soda in the cream, the whites c^ fight eggs, and one tcaspoonfui r CAKE. 285 of oream of tartar in the floor ; flavor with rose or peach-water
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Cook this with the app: pantry check, scaling, and the assistant.