Black Cake
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 26. The excerpt below is the record exactly as published.
BLACK CAKE. To one quart of flour put four eggs, twelve ounces of butter, a teaspoonful of soda dis- solved in half a gill of rich sour cream, six JANE HAMILTON'S RECIPES ounces of brown sugar, nearly a pint of molasses, one-half of a gill of pounded gin- ger, the same of pounded allspice, a table- spoonful of pounded cloves, and a little salt. Pour it into a pan properly prepared, and bake. It takes from three to four hours for a three-pint cake to bake. >> BUNS. * Take a quart of flour, two tablespoonfuls of yeast, two eggs, two ounces of lard, a gill of water, and a little salt. Prepare them as you do rolls. After they have risen sufficiently, add ten ounces of brown sugar, a third of a gill of pounded allspice, with a few cloves pounded. Work the dough well and divide into fourteen rolls. Set it to rise as you do the rolls; when it has risen bake it. CHEESE CAKES. Take two quarts of sour milk, put it on the fire in a brass skillet, and add as much JANE HAMILTON'S RECIPES vinegar as will turn it to a thick curd. Take out the curds without any whey; beat them well, adding half a pound of butter. Then stir in six eggs well beaten and eight ounces of sugar, seasoning with mace or nutmeg. Pour this compound into little moulds of pastry, and bake it. Serve up cold. Eight eggs and six ounces of butter may be used instead of six eggs and eight ounces of butter. The salt should be washed out of the butter for cheese cakes. 999 CHERRY CAKE. Take one quart of flour, five eggs, half a pound of butter, six ounces of brown sugar
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