Bride's Cake

Ingredients

• 3.5 c butter
• 1.5 c sugar
• 2.5 c pastry flour
• 3 t baking powder
• 1/4 t cream of tartar
• 1/2 c milk
• 3/4 t almond extract
• whites of 6 eggs

Method

1. 1

   Cream butter and sugar, mix flour with baking powder and cream of tartar, add alternately with milk.

2. 2

   Add almond extract and beaten egg whites.

3. 3

   Bake in deep narrow pans for 45-50 minutes.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 197. The excerpt below is the record exactly as published.

Bride's Cake Cream 3^ c butter, add ij^ c sugar and mix well. Mix ^xid sift well 23^ c pastry flour, 3 t baking powder, % t JUNE MENUS 355 cream of tartar, and add to the sugar mixture alternately with y2 c milk. When well mixed add 3^ t almond extract and the stiffly beaten whites of 6 eggs. Bake 45-50 m in deep narrow pans. Frost with plain icing (p. 34). Pineapple Parfait Boil together i c sugar and ^ c water until it threads. Beat the whites of 3 eggs until stiff and dry, adding ^ t cream of tartar when the eggs are foamy. Pour the syrup slowly onto the whites of the eggs and continue beating until cold. Add i c grated pineapple and i pt. heavy cream whipped stiff. Put into moulds and let stand for 3 h, packed in equal portions of ice and salt. Cream Patties 5 c sugar, 23^2 c water and 3^^ t cream of tartar

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