vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Coffee Cake
From The new practical housekeeping, 1890
Serves 7
Keep well covered after removing from oven and eat while fresh.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 51. The excerpt below is the record exactly as published.
Coffee Cake. — Cream one-half pint butter and a half pint of sugar, warm a half pint of molasses and beat all together with one teaspoon each of ground cinnamon, mace and ginger, and one-half teaspoon each ground cloves and allspice, until very light. Then add the yolks of two eggs, well beaten, and half a pint of strong coflee, made the same as for the table, mixing all thoroughly. Beat in alternately the well beaten whites of the eggs and two and a half pints of flour, a part of eggs and flour &t a time. Last add three teaspoons baking powder, one pound of raisins, stoned and cut in half, one half pound of currants, picked, washed and dried, and one- fourth pound chopped citron, having first dredged the fruit in apart of the nour. Mix the whole mass with the hand, beat briskly a few minutes and bake in a slow oven about an hour. Keep well cov« ered after removing from oven and eat while fresh. Composition Cake, — Having creamed one and two-thirds pints of sugar and one-half pound of butter, take one pint of milk and one- half pound of flour, and add one-third of each at a time, stirring well together. Stir in four well beaten eggs in the same manner with one and one-fourth pints more flour fsaving a little with which to mix baking powder.) Beat thoroughly, dredge three-fourths pound raisins, seeded and chopped and three-fourths pound cur- rants, picked, washed and driedT with flour, mix well, add^one-half at atiine, with three teaspoons baking powder and one gratied nutmeg, boating well ; put into pans, smooth top with a wet knife blade and bake in a moderate oven. This is an old fashioned cake which is always a favorite. . ^6 CAKE-MAKING. Cora Starch Cake. — Cream one and one-third pints of sugar and one-half pint of butter; beat whites and yolks of three eggs sepa- rately mix and beat again until thick and work them into creamed butter and sugar, stir in a half pint of milk and add a teaspoon soda dissolved in a little hot water. Now mix a pint of flour, one- third pint of corn starch and two teaspoons cream tartar, sift twice, beat all together with the above, bake and ^at the same day. It is very nice baked in patty pans and served with ice cream. Delicate Cake. — Cream one pint sugar and one-fourth pint but- ter, beat into it well beaten whites of six eggs and one gill of milk, stirring well. Sift in one pint of flour which has previously been well mixed with one-fourth pound of corn starch and two teaspoons baking powder. Stir quickly till smooth and bake in steady oven. Delicate Cake. — Cream one-half pound butter vith one pound powdered sugar, add whites sixteen eggs beaten stiff, half a nutmeg grated, and one teaspoon rose-water. Stir well together and add gradually one pound sifted flour. Bake at once in moderate oven. Egr/less Cake. — One cup sugar, half cup butter, half cup sweet milk, two cups flour, one teaspoon cream tartar, half teaspoon soda. Everlasting Cake. — Cream two-thirds pint pulverized sugar, half pint butter ; add well beaten yolks of three eggs, gill milk, tablespoon rose water and one nrd a quarter quarts flour. Some add two teaspoons baking pow er. Favorite Cake. — Beat well together for one hour a half pint each of ground rice and flour, twelve eggs, a pint sugar and an ounce caraway seed. This is an old and favorite recipe p.nd makes a very light cake easily digested. Feather Cake. — One cup white sugar, one teaspoon melted but- ter, one egg, two-thirds cup milk, two cups sifted flour, two tea- spoons cream tartar and one of soda sifted in flour. Flavor with lemon. Delicious and cheap. Fig Cake. — Two cups sugar, one small cup butter, one cup sweet milk, three and one-half cups flour, whites eight eggs beaten stiff, two teaspoons baking powder, one pound figs, split ; put in a layer of batter and then one of figs, and so on until all is used. Huckleberry Cake. — One cup butter, two cups sugar, three cups flour, five eggs, one cup sweet milk, one teaspoon soda, dissolv- ed in hot water, one teaspoon each of nutmeg and cinnamon, one quart berries, dredged well with flour. Stir them in carefully. Bake in loaf. Best day after made. Marbled Fig Cake. — Light part, one cup sugar, one-third cup butter, one-third cup sweet milk, four eggs, whites only, one and one-half teaspoons oaking powder, one and one-half cups flour. Dark part : one-half cup brown sugar, one-third cup butter, one CAKE MAKING. Ql lA^ third cup milk, one teaspoon baking powder, one cup flour, four egg yolks and one whole egg, one teaspoon allspice, one teaspoon cinnamon, one pound figs sliced ; put in a layer of the dark with the figs on top, then a layer of the light, in a deep cake pan, and so on till all is used. Fruit Cake. — Cream together one and one-third pints of sugaf and three-fourths of a pint of butter ; add yolks of seven eggs beaten till thick, one gill of cream, one teaspoon grated nutmeg, a table- spoon ground cinnamon, and the whites of eggs and one quart of flour, alternating whites with flour, one-half each time, beating steadily until thorouchly mixed. Dredge with flour one-half pound of raisins, seeded and halved, one-half pound of currants, picked, washed and dried, and one-fourth pound chopped citron
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Cook this with the app: pantry check, scaling, and the assistant.