Bread Cake
From Cooks in clover, 1889
Mrs. H. R. Wells.
Presented as published in 1889. 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 Cooks in clover (1889), page 41. The excerpt below is the record exactly as published.
three cups of flour; four eggs, the whites and yelks beaten separately ; two even tea- spoons of baking powder. Flavor to taste. Miss H. E. Latham. Orange Cake. — Two cups of sugar, the yelks of five eggs, half a cup of water, the rind and juice of one orange, two large cups of flour, with two tea- spoons of baking powder ; add the whites of three eggs well beaten. Icing: — The whites of two eggs, two tablespoons of pulverized sugar, and the rind of half an orange. Mrs. G. F. E. COOKS IN CLOVER. Currant Cake. — Two cups of flour, one cup of sugar, one cup of butter, the whites of three eggs and yelks of four, and half a pound of currants. Miss E. B. O. Whortleberry Cake. — One quart of flour, one quart of berries, one and a half cups of sugar, two teaspoons of baking powder, water enough to make a batter about as stiff as pound cake, salt to taste. Bake in a hot oven. Miss S. M. Gill. Dried Apple Cake. — Three cups of dried apples, soaked over night in cold water and chopped in the morning ; three cups of molasses, stewed with the apples. Let this cool, then add one cup of melted butter, three eggs, one teaspoon of soda, two tea- spoons of cinnamon, one and a half teaspoons of cloves, three cups of flour, and one pound of chopped raisins. Bake in a moderately hot oven. Mrs. F. M. Bread Cake. — Two cups of soft sponge, two eggs, ' one cup of butter, one cup of sweet milk, three cups \ of flour, four teaspoons of Royal baking powder, ; two teaspoons of cinnamon, half a teaspoon of cloves, J half a nutmeg, and two cups of seeded raisins
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