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Coconut and Almond Cake

Name: Coconut and Almond Cake
Yield: 5 servings
Ingredients: Two AND one-half cups powdered sugar; one cup butter; four full cups prepared flour; whites of seven eggs; one small cup of milk; a mere pinch of soda; one grated cocoanut; one-half teaspoonful nutmeg; the juice and half the grated peel of one lemon

From Original White House Cookbook, 1887

Serves 5

For filling, blanch almonds, pound with rose-water, and mix into icing.

Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 190. The excerpt below is the record exactly as published.

COCOANXTT AND ALMOND CAKE. Two AND one-half cups powdered sugar, one cup butter, four full cups prepared flour, whites of seven eggs whisked stiff, one small cup of milk, with a mere pinch of soda, one grated cocoanut, one-half teaspoonful nut- meg, the juice and half the grated peel of one. lemon

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