Bibbon Oake

Ingredients

• Whites of 13 eggs
• 1 pound granulated sugar
• % pound of butter
• 1 poimd of flour weighed with 2 eggs
• 2 teaspoons cream of tartar sifted with flour
• 1 coffee cup of batter and stir in enough fruit coloring
• 1 cup more of batter and add pulverized spices
• 1% teaspoons allspice
• 1% teaspoons cloves
• 1 teaspoon cinnamon
• nutmeg mixed

Method

1. 1

   Beat egg whites to a stiff froth, add sugar, butter, and flour.

2. 2

   Layer batters with coloring and spices in a greased mold.

3. 3

   Bake in a moderate oven.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 149. The excerpt below is the record exactly as published.

Bibbon Oake. Whites of 13 eggs, 1 pound granulated sugar, % pound of but- ter, 1 poimd of flour weighed with 2 eggs, 2 teaspoons cream of tartar sifted with flour. Beat the whites to a stiff froth, then add sugar, butter and lastly the flour. Stir well. Take 1 coffee cup of batter and stir in enough fruit coloring for a pretty pink color, then take 1 cup more of batter and. add pulverized spices, 1% teaspoons allspice, 1% teaspoons cloves, 1 teaspoon cinnamon and nutmeg mixed

Cook this with the app: pantry check, scaling, and the assistant.