COCOANUT CAKE
From The Common sense recipe book, 1898
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 91. The excerpt below is the record exactly as published.
COCOANUT CAKE. Three cups of dough, four eggs lightly beaten, one cup of sugar and half a cup of “White Moss” cecoanut. Add the cocoanut last after a vigorous beating of the mixture. Then add a cake of yeast dissolved in a little lukewarm water and stir thoroughly. Then pour into pans and let stand half an hour to rise. Bake'in a moderate oven. This recipe is perfect for currant or citron cake. If currant cake is desired, substitute a cup of this fruit, which has been thoroughly washed, dried and floured. If citron cake is wanted, slice half a pound into thin slices, Hour, and stir in carefully. BREAD EC AKI: To one pint of risen bread dough, add half a cup of butter, a coffee-cup of sugar, three eggs, well beaten, a pound of stoned raisins, carefully floured, a little nutmeg, and sifted flour enough to make a proper cake consistency. Place in pans, let stand fifteen minutes and bake very slowly. NARS TE Gn Kr By Miss Furlong. One-half cup butter, one cup sugar, three eggs, one teaspoon- ful vanilla, one-half cup of milk, two and one-half cups flour (pastry), two rounding teaspoonfuls Eagle Baking Powder, five rounding tablespoonfuls grated chocolate, one teaspoonful mixed spice. Mix and sift together the flour and baking pow- der. Cream the butter; add the sugar and cream. Beat the yolks of the eggs until lemon colored and thick, and add to the ABBEY’ = S Effervescent Salt Stamps out those little ills a ae and ailments before they 7 vpecome startling diseases. 217 See recipe for making COCOANUT PUFFS, use the fine part of White Moss Cocoanut and you have a dainty confection. butter mixture. Add the flavoring and the milk and flour alter- nately, a little at a time, and lastly the whites of the eggs beaten stiff. Melt the chocolate and let cool slightly. Add one-half of the dough to it and also the spices. Put a layer of the light, then the dark, into a medium-sized cake pans, which has been previously lined with paper and greased with. butter, until all the materials are all used. Bake in a moderately hot oven thirty- five or forty minutes. The oven should be rather cool at first and the heat increased every ten minutes. The cake is done when it shrinks slightly from the sides of the pan. The butter should be packed solidly; the flour should be put in lightly and not shaken when measuring. CHEESECAKE: Beat three eggs very thoroughly, sifting in as you beat as much flour as will make them stiff, add three or four eggs more and beat aitogether; take one quart cream, put into it a quarter pound fresh, sweet butter and set it on the fire; when it begins to boil add it to the eggs and flour. Stir all well and let boil until it thickens. Season with cinnamon, salt and sugar and bake. COCOAN LT GAK Ee One teacupful of butter and two of sugar rubbed together; sift together three teacupfuls of flour and one teaspoonful of Eagle Baking Powder; add the flour with one teacupful of milk to the butter and sugar, following with the whites of five eggs | beaten to a fro
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