Cocoanut Drop Cakes
From The Pattern cook-book, 1890
Serves 3
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 234. The excerpt below is the record exactly as published.
COCOANUT DROP CAKES. One cupful of sugar. One-half cupful of batter. One cupful of milk. One cupful of cocoanut. Two cupfuls of flour. Two eggs. Two tea-spoonfuls of baking-powder. Place the cocoanut in the milk and let it soak for an hour ; then rub the butter and sugar together, and add the beaten eggs, the milk and cocoanut, and lastly the flour, into which has been stirred the baking-powder. Bake in well buttered gem-pans or patty-pans. Frost the cakes. CAKE. 539 CREAM MOLASSES CAKE. One egg. One and a-half tea-spoonful of soda. One-half cupful of sugar. One tea-spoonful of cinnamon. One cupful of molasses. One-half tea-spoonful of cloves. One cupful of sour cream. One-half tea-spoonful of nutmeg. Flour to thicken. Two tea-spoonfuls of cold water. Stir the sugar into the egg. Add the soda to the water, and when it is dissolved stir the liquid into the molasses, and add the latter to the cream. When the whole is well stirred together, mix it with the egg and sugar. Sift the spice into a little flour, and add this, and enough more flour to make a not too thick batter. Pour the latter into a well buttered tin, and bake for an hour. SILVER CAKE. One-half cupful of butter
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