Citron Cake

Ingredients

• One pound sugar
• three-fourths pound flour
• one pound citron
• half pound butter
• whites of fourteen eggs

Method

1. 1

   Beat the sugar and butter to a cream, add the whites of eggs beaten to a stiff froth, gradually add flour, and add finely shredded citron well floured, lastly flavor with lemon and mace.

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 8. The excerpt below is the record exactly as published.

CITRON OAKE. One peund sugar, three-fourths pound flour, one pound citron, half pound butter, whites of fourteen eggs. Beat the sugar and Sutter to a cream, add the whites of eggs beaten toa stiff froth, flour gradually, and add citron finely shredded, well floured, last, flavor with lemon and mace. SPONGE CAKE. Twelve eggs, eighteen ounces fine granulated sugar, ten ounces flour, grated rind and juice of two lemons. Beat the yolks a few minutes, add the sugar and beat briskly for fifteen minutes. hen add the lemon and w hites, beat to a very stiff froth, and lastly the flour which has been sifted twice. Stir in the flour carefully, and bake in rather a brisk oven. If the proportions here given are skillfully compounded they will result in a very superior sponge cake. Davis’ Pharmacy Charges Reasonable Prices for Filling Prescriptions. NEVER-FAIL SPONGE CAKE. A good sponge cake should be as yellow as gold of velvety soft- Less, ‘and as tender as a marsh mallow. Ié the rule here given is strictly followed such a cake will be the sure result. Separate the whites and yolks of four eggs, beat. whites until stiff enough to remain in the inverted platter. Beat into them half cup granulated sugar, beat the yolks, add to them half cup sugar, beating it five minutes by the clock, add to the yolks juice and grated rind of a lemon. Now beat well together the yolks and the whites, at this stage beating is in order, but must be ab- solutely avoided after adding flour of which take one cup. The mixture should now look like a puff ball, and the flour is to be tossed or stirred into it with a light toss of a wooden spoon, stir- ring is quite different from beating. The cup of sugar should be generous, the cup of flour scant. Bake for twenty-five min- utes in a moderate oven. Just before putting in the oven sprinkle on the top through a sifter about a tablespoonful gran- ulated sugar. This gives the “crackly” on top crust so desirable. BOILED SPONGE CAKE. Four eggs, two cups sugar, two and a half cups flour, one tea- spoonful baking powder, ‘half pint boiling water poured on the eggs and sugar, ~ then mix in the flour. Bake thirty minutes. 21 SLUVER HARDWARE Uf. (JENERAL HarRpDWARE! Sash, Doors and Blinds. Paints, * Oils ® and*®* Glass. And Everything in the Hardware Line. All Prices Guaranteed. Ll. oH .CUTEER; President, J. C. WATKINS, Sec. and Treas. No. 73 Middle Street, next to Citizens’ Bank, lt! New Berne, N. C. 22 MALT FOR POORLY PEOPLE, I5c. 25c. AT BRADHAM’S. ANGEL CAKE. Whites of eleven eggs, one and half tumblers fine granulated sugar, one tumbler flour, one teaspoonful cream tartar, three- fourths teaspoonful vanilla, one-fourth teaspoonful Royal powder. Put the whites of eggs in large platter, sift the flour and sugar once then measure, add cream tartar and baking powder to the flour, then sift four times, sift the sugar four times, then put them together and sift three times, leave it in the seive so you can sift it into the eggs. Beat them very stiff, then gently add the sugar and flour, beating constantly with a flat wire egg beater, add the vanilla, and get it into the oven as soon as possi- ble. Puta paper in the pan, use no grease. The oven must be very moderate or the cake will not be good. Do not look at it for fifteen minutes. It takes forty-five minutes to bake. A long flat tin is best for this cake. When done invert the pan on two cups and let stand until cold. CAPITAL CAKE. One pound sugar

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