Carolina Cake

Ingredients

• 1/2 lb. of butter
• 1 lb. of granulated sugar
• 1 lb. of sifted flour
• a heaping teaspoonful of baking powder
• three gills of thick, sweet cream

Method

1. 1

   Cream butter and sugar, gradually add flour, baking powder, and cream.

2. 2

   Bake quickly in greased gem-pans.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 39. The excerpt below is the record exactly as published.

heaping teaspoonful of baking pow- der to \y2 cups of flour ; mix well, add a y? teaspoonful of salt, and i tablespoonful of cold, hard butter. Work the butter into the flour with No. 2 egg beater by quick, short motions, then add sufficient milk to make a rather stiff batter ; mix thoroughly. Grease muffin cups and place them in a steamer; put 1 tablespoonful of batter in the bottom of each cup, then a tablespoonful of whipped uncooked apple, then another of batter. Cover the steamer and steam for 45 minutes. Serve hot with sauce. Sauce. — Beat j4 & cup of butter to a cream, add gradually a ]4 cup of powdered sugar ; beat until very light and white. Then add a % CUP °f thick cream and beat again. Flavor with lemon or vanilla, and stand away until very cold. — From "Table Talk," Philadelphia. 11.— Calf 's-foot Jelly. Five qts. of water to 4 feet ; boil them tender, strain the liquor, when cold, take off the fat, add to the jelly 4 eggs, 1 lb. sugar, 2 lemons, a glass of rose water or orange juice, a little cinnamon ; boil until clear, put into glasses. 125 September. 12. — Fig Rice. Boil i cup of rice in a large cup of water for 30 minutes, then drain it and turn into a colander. Stand it in the oven until the rice is white and dry. Chop y2 a lb. of figs quite fine ; mix them carefully with the rice, not breaking the grains ; stand the colander over a sauce-pan of boiling water, cover it with a lid and steam slowly for 20 minutes. The colander must not touch the water. Serve hot with sweetened cream. — From "Table Talk," Phila. 13. — Charlotte De Pommes Aux Abri- cots. Take a doz. fine pippin apples, cut them into quarters, peel, core, and put in a pan with a lump of butter, a teaspoonful of ground cinna- mon, the grated rind of a lemon, a saltspoonful of grated nutmeg, and a ^ lb. of powdered sugar. Cook over a moderate fire, and when nearly done remove, mix with it ^ a lb. of apricot marmalade, put it in a mould, which has been previously buttered and lined with thin slices of bread dipped in melted butter ; cover the apples with similar slices of bread. Put into a moderate oven and bake to a rich brown color. Serve hot. 126 September* 14. — Cottage Pudding. Beat the yolk of 1 egg light, add to it gradually 1 cup of granulated sugar, beating all the while, y2 cup of milk, 1^ cups of flour, and beat until light and smooth. Beat the white of the egg to a stiff, dry froth and stir it gently into the batter with 1 teaspoon- ful of baking powder. Put in a greased baking dish and bake 25 minutes in a slow oven. — " Table Talk," Philadelphia. 15. — Carolina Cake. Cream % lb. of butter, and 1 lb. of gran- ulated sugar together, then work in gradually 1 lb. of sifted flour ; add a heaping teaspoon- ful baking powder, and then stir in lightly and rapidly three gills of thick, sweet cream

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