Cake

Ingredients

• Ten eggs
• two and a half cupfuls of sugar
• and a half of pastry flour
• the juice and grated rind of one lemon

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 13. The excerpt below is the record exactly as published.

Cakes , Continued. 13 CQIJASH CAKE9.-One pint of flour, nearly a pint of milk, two eggs, one teaspoonful of cream of tartar, half as much soda, four tablespoonfuls of sugar, one teaspoonful of salt, two cupfuls of sifted squash; mix the flour with the other dry ingredients, and rub through a sieve. Beat the eggs well, add them and the milk to the squash, and pour on the flour. Beat till smooth and light. This gives a thin batter. If the cakes are liked thick, a little more flour may be used. Fry as usual. WAFFI^ES. — Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one tablespoonful of butter, half a teaspoonful of baking powder, half a teaspoonful of salt. Pour the boiling milk on the meal and butter. Beat well and set away to cool. Mix the other dry ingredients with the flour, and sift. Beat the eggs, and add them and the flour to the cold mixture. CAK1E. — Three cupfuls of butter, one quart of sugar, three pints of flour, half a pint of molasses, half a pint of brandy, half a pint of wine, one teaspoonful of saleratus, one ounce each of all kind9 of spices, twelve eggs, three pounds of raisins, two of currants, half a pound of citron. Bake in deep pans, in a moderate oven, between three and four hours. This is one of the best of rich cakes. FiAKE CAKE.— Half a cupful of butter, one and a kaif 0f sugar, two of pastry flour; one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, or a teaspoonful and a half of baking powder, the juice of half a lemon. Beat the butter to a cream. Gradually add the sugar, then the lemon, and when very light, the milk, and whites of the eggs, beaten to a stiff froth; then the flour, in which the soda and cream of tartar are well mixed. Bake in sheets in a moderate oven. When nearly cool, frost. Frosting : The whites of three eggs, two large cupfuls of powdered sugar, half a grated cocoanut, the juice of half a lemon. Beat the whites to a stiff froth. Add the sugar, gradually, and the lemon and cocoanut. Put a layer of frosting on one sheet of the cake. Place the other sheet on this, and cover with frosting; or, simply frost the top of each sheet, as you would any ordinary cake. Set in a cool place to harden. two Beat the yolks and sugar together until very light. Add the lemon. Beat the whites to a stiff froth. Stir the flour and this froth alternately into the beaten yolks and sugar. Have the batter about three inches deep in the pan. Sprin¬ kle with sugar, and bake three-quarters of an hour in a moderate oven. If the batter is not so deep in the pan it will not take so long to bake. C A2-058S . — Cut any kind of plain cake into small squares, * Cut a small piece from the center of each square, and fill the cavity with some kind of marmalade or jelly. Replace the crust part that was removed, and cover with icing. These cakes are nice for dessert. JEU¥ I* . — Make the sponge cake mixture as for lady-fingers, and bake in one shallow pan twenty minutes. While it is yet warm, cut off the edges, and spread the cake with any kind of jelly. Roll up, and pin a towel around it. Put in a cool place until serving time. Cut in slices with a sharp knife. 1AOMINOS. — Have any kind of sponge cake baked in a rather thin As* sheet. Cut this into small oblong pieces, the shape of a domino. Frost the top and sides of them. When the frosting is hard, draw the black lines and make the dots with a small brush that has been dipped in melted choco¬ late. These are particularly good for children’s parties. mfARKmG CAKES IN GOED.— Bake round cakes for the children, and when the frosting on them is hard, dip a small brush into the yolk of an egg, and write a word or name upon the cake. It pleases the little ones very much. CA1£I2.— Ten eggs, two and a half cupfuls of sugar, and a half of pastry flour, the juice and grated rind of one lemon

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