Bride's Cake

Ingredients

• a pound of sugar
• half a pound of butter
• the whites of sixteen eggs
• a pound of flour

Method

1. 1

   Cream a pound of sugar with half a pound of butter.

2. 2

   Beat the whites of sixteen eggs to a stiff froth.

3. 3

   To the creamed butter and sugar add the whites and a pound of flour, beating strongly all one way.

4. 4

   Butter white paper, lay it in the cake tin, and bake in a quick oven, taking care not to jar the stove or oven during baking.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 167. The excerpt below is the record exactly as published.

BRIDE'S CAKE "^ Cream a pound of sugar with half a pound of butter. Beat to a stiff froth the whites of sixteen eggs. To the creamed butter and sugar add the whites and a pound of flour

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