Cilyer Cake

Ingredients

• One cupful of sugar
• half a cupful of butter
• the whites of three eggs
• half a cupful of corn-starch
• one and a fourth cupfuls of flour
• half a teaspoonful of cream of tartar
• one-fourth of a teaspoonful of soda
• vanilla or almond flavor

Method

1. 1

   Beat the butter to a cream, and gradually beat in the sugar.

2. 2

   Add the flavor.

3. 3

   Mix the flour, cream of tartar and soda together, and sift.

4. 4

   Beat the whites to a stiff froth.

5. 5

   Add the corn-starch and milk to the beaten sugar and butter; then add the whites of the eggs and the flour; mix quickly and thoroughly.

6. 6

   Have the batter in sheets, and about two inches deep.

7. 7

   Bake in a moderate oven for about half an hour.

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 12. The excerpt below is the record exactly as published.

CILYER CAKE> — One cupful of sugar, half a cupful of butter, the whites of three eggs, half a cupful of corn-starch, dissolved in nearly half a cupful of milk; one and a fourth cupfuls of flour, half a teaspoonful of cream of tartar, one-fourth of a teaspoonful of soda, and vanilla or almond flavor

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