Buckeye Cake
From The economical cook book, 1905
Serves 12
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 111. The excerpt below is the record exactly as published.
one of butter, one of cream or rich milk, the whites only of four eggs, a tea- spoon of cream of tartar dry in the flour, half an one of soda dissolved in the cream, half a pound of citron cut in strips and flavored with extract of bitter almonds. Mix like pound-cake, add the cream last, just before you put in the fruit, and bake quickly. * Clove-eake. Four and a half cups of flour, three and a half of sugar, one of milk, one and a half of butter, four eggs, one tablospoonful 230 COOKERY FROM EXPERIENCE. of oloyes, a tablespoonful of oinnamon, one natmeg grated, a tablespoonful of molasses, a teaspoonfal of soda in the milk. Yon may add fruit if you like, but it is a very nice cake with- out. Mix like pound-cake, and put the soda and niilk in last Bake in a Turk's head or pound-cake pan. « Connecticut Cake. One pound of sugar, one of flour, three-quarters of a pound of butter, five eggs beaten separately, half a cup of sour cream, a small teaspoon of saleratus, the grated rind and juice of a lemon, and one pound of raisins seeded. Mix and bake like pound-cake. * Bnckeye Cake. Three cups of sugar, one oi butter, one of sweet milk, six eggs, a teaspoonful of soda dissolved in the milk, and four cups of flour with two teaspoonsful of cream of tartar sifted in it
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