Bride's Cake

Ingredients

• one-half pound of butter
• one pound of sugar
• one pound of flour
• the whites of sixteen eggs

Method

1. 1

   Cream the butter, then add sugar, flour, and the beaten egg whites.

2. 2

   Be careful not to jar the oven while baking.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 187. The excerpt below is the record exactly as published.

one pound of sugar, one pound of citron, seven pounds of rai8ins,.ten eggs, four nutmegs, four teaspoonfuls of cinnamon, four teaspoonfuls of cloves, two wine-glasses of wine, and two wine-glasses of brandy. Stir the butter and sugar to a cream, add the eggs, the whites and yolks of which bave been beaten separately, then the brandy, wine, citron, and lastly the raisins. The f ruit should be rubbed in the flour before adding. Dissolve half a téaspoonful of soda in a part of the wine. Put the spices in the brandy over night. Bake four hours. Black Fruit Oake Cream three-fourths of a pound of butter with one pound of brown sugar and add ten eggs, the yolks and whites of which bave been beaten separately. Afterward put in one cup of molasses, a grated nutmeg, a teaspoonful of cinnamon, half a teaspoon of cloves, half a teaspoon of allspice, and a wine-glass of brandy, and mix thoroughly. Then add one pound of flour, and the last thing two pounds of currants, two pounds of raisins, half a pound of citron. The raisios must be chopped and flour rubbed through the currants. Bake in a moderate oven two and a half or three hours. Bride'8 Oake To one-half pound of butter, creamed, add one pound of sugar, one pound of flour, and the whites of sixteen eggs

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