vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Butter Cake
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
For inexperienced cooks, using a spoon is recommended over rubbing with hands.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 219. The excerpt below is the record exactly as published.
Butter Cake Mixtures, — Warm the bowl with hot water, then wipe dry. Put in the butter, and rub with a wooden or silver spoon until light and cream3^ Be careful not to have the bowl so hot as to melt the butter. Add the sugar and beat again. If the habit of rubbing the butter and sugar together with the hand be already formed, and you find it easier than to use a spoon, it is hardly worth ¥/hile to change ; but for those who are wholly inexperienced it is better to learn to use the spoon, and every lady would prefer to have her cook mix in that way. If the proportion of sugar be large for the butter, — more than double, — beat part of the sugar with the butter, and the remainder with the yolks of the eggs
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Cook this with the app: pantry check, scaling, and the assistant.