Bride's Cake

Ingredients

• Whites of eighteen eggs
• One pound of flour
• One pound of sugar
• Three-fourths pound of butter
• a teaspoonful of soda
• two of cream of tartar
• one teaspoonful of vanilla or almond extract

Method

1. 1

   Sift flour three times after adding soda and cream of tartar.

2. 2

   Cream butter and sugar until very light and add to the stiffly beaten whites.

3. 3

   Next add the flour, beating it in lightly with the hand.

4. 4

   Bake in slow oven.

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 7. The excerpt below is the record exactly as published.

BRIDE'S CAKE Whites of eighteen eggs, One pound of flour, One pound of sugar. Three-fourths pound of butter. Sift flour three times after adding to it a teaspoonful of soda, and two of cream of tartar. Cream butter and sugar un- til very light and add to the stiffly beaten whites. Next add the flour, beating it in lightly with the hand. Flavor with one teaspoonful of vanilla or almond extract

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